Table 2.
Comparison of the mean values ± standard deviation of the pH, total soluble solids (TSS), moisture content (MC), and water activity (aw) of the stored date fruits under different cold storage times.
|
Characteristics |
Storage Time (Months) | |||
|---|---|---|---|---|
| 0 | 2 | 4 | 6 | |
| pH | 6.07 ± 0.45 A | 6.02 ± 0.42 B | 5.91 ± 0.4 C | 5.69 ± 0.41 D |
| TSS (Brix) | 42.32 ± 7.01 D | 46.44 ± 6.7 C | 54.99 ± 9.29 B | 64.11 ± 11.09 A |
| MC (%) | 17.05 ± 1.95 D | 17.68 ± 1.8 C | 18.74 ± 2.01 B | 19.49 ± 2.24 A |
| aw | 0.49 ± 0.06 D | 0.54 ± 0.05 C | 0.61 ± 0.07 B | 0.64 ± 0.07 A |
The means (n = 800) within each column with the same letters are not significantly different at p ≤ 0.05.