Table 4. TTS, TA, and ascorbic acid contents of guava 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	8.20±0.34a	8.20±0.34a	8.20±0.34a	0.35±0.02a	0.35±0.02a	0.35±0.02a	83.21±3.84a	83.21±3.84a	83.21±3.84a
1	8.24±0.23b	8.21±0.18b	8.43 ±0.22a	0.33±0.03a	0.34±0.02a	0.31±0.03a	71.38±3.16a	73.26±3.24a	72.65±3.52a
3	8.42±0.32b	8.31±0.21b	8.87±0.24a	0.27±0.02b	0.29±0.01a	0.25±0.02c	58.46±2.78b	61.10±3.27a	55.60±2.47a
5	8.53±0.25b	8.43±0.26b	9.12 ±0.35a	0.24±0.03b	0.28±0.02a	0.20±0.03c	50.65±2.88a	53.45±3.14a	42.10±2.34b
7	8.74±0.22bc	8.51±0.23c	9.52±0.28a	0.18±0.01b	0.21±0.03a	0.14±0.01c	46.44±2.54a	46.51±2.22a	36.47±1.98b

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).