Table 4.
The effects of chitosan and tetramycin on quality of kiwifruit.
| Treatments | Vitamin C (g kg−1) | Total Soluble Sugar (%) | Soluble Solid (%) | Dry Matter (%) | Soluble Protein (%) | Titratable Acidity (%) |
|---|---|---|---|---|---|---|
| Chitosan + tetramycin | 1.91 ± 0.02 a | 12.61 ± 0.24 a | 15.60 ± 0.10 a | 19.56 ± 0.09 a | 1.78 ± 0.04 a | 1.04 ± 0.03 b |
| Tetramycin | 1.88 ± 0.01 a | 12.40 ± 0.07 a | 15.20 ± 0.10 a | 19.14 ± 0.10 ab | 1.75 ± 0.02 a | 1.09 ± 0.02 b |
| Chitosan | 1.89 ± 0.01 a | 12.56 ± 0.11 a | 15.40 ± 0.10 a | 19.37 ± 0.16 a | 1.77 ± 0.02 a | 1.05 ± 0.01 b |
| Control | 1.81 ± 0.01 b | 12.08 ± 0.01 b | 14.37 ± 0.06 b | 18.34 ± 0.03 c | 1.72 ± 0.03 b | 1.16 ± 0.04 a |
Values indicate the mean ± SD of three replicates. Small letters indicate significant differences at 5% level (p < 0.05).