Table 3. TTS, TA, and ascorbic acid contents of wax apple at different storage time with different treatments.

Time (d)	TTS (%)			TA (%)			Ascorbic acid (mg/100 g)
	ɛ-PL broth	ɛ-PL solution	Distilled water	ɛ-PL broth	ɛ-PL solution	Distilled water	ɛ-PL broth	ɛ-PL solution	Distilled water
0	5.40±0.17a	5.40±0.17a	5.40±0.17a	0.31±0.02a	0.31±0.02a	0.31±0.02a	6.83±0.41a	6.83±0.41a	6.83±0.41a
1	5.44±0.13a	5.46±0.23a	5.45±0.18a	0.29±0.03a	0.30±0.02a	0.28±0.02a	5.77±0.26b	6.09±0.34a	4.91±0.24c
3	5.61±0.19a	5.58±0.21a	5.61±0.15a	0.25±0.02b	0.27±0.02a	0.23±0.01c	5.31±0.32a	5.53±0.23a	4.12±0.23b
5	5.87±0.21a	5.92±0.19a	5.81±0.22b	0.20±0.01a	0.21±0.03a	0.19±0.03a	4.35±0.23a	4.23±0.21a	3.21±0.21b
7	6.03±0.14a	6.11±0.12a	5.17±0.21b	0.17±0.02a	0.18±0.02a	0.14±0.02b	3.24±0.17a	3.28±0.24a	2.46±0.14b

ɛ-PL concentration was 200 mg/L in the broth and ɛ-PL solution; values followed by the same letters within the same row for each quality parameter are not significantly different (P < 0.05); data represents as the mean ± standard deviation (n = 3).