Table 4.

Nutritional qualities of pointed gourd up to acceptance level under different postharvest treatment and packaging conditions.

Treatment	Ascorbic acid (mg/100 g)		β-Carotene (mg/100 g)
	LT (4°C)	RT (30°C)	LT (4°C)	RT (30°C)
P1C1	2.83 ± 0.03b	3.76 ± 0.05a	7.2 ± 1.1d–f	34.7 ± 1.8a
P1C2	1.34 ± 0.02g	1.54 ± 0.22i	1.5 ± 0.4f	11.9 ± 0.6hi
P1C3	3.55 ± 0.05a	1.17 ± 0.12m	7.5 ± 1.8d–f	18.3 ± 1.1e–g
P1C4	1.11 ± 0.01h	1.49 ± 0.15j	13.5 ± 5.9b–d	8.7 ± 1.1j
P2C1	0.00 ± 0.00j	2.20 ± 0.00e	14.3 ± 0.6b–d	16.5 ± 0.8g
P2C2	0.00 ± 0.00j	1.76 ± 0.00h	10.9 ± 0.7c–e	16.5 ± 1.2g
P2C3	0.00 ± 0.00j	0.00 ± 0.00o	15.7 ± 3.1b–d	22.6 ± 0.9cd
P2C4	1.32 ± 0.00g	2.64 ± 0.00d	17.0 ± 6.4bc	12.7 ± 0.5h
P3C1	1.75 ± 0.05e	2.64 ± 0.00d	15.3 ± 0.5b–d	19.6 ± 1.2e
P3C2	0.00 ± 0.00j	1.77 ± 0.03h	2.8 ± 4.5ef	24.7 ± 1.2b
P3C3	1.76 ± 0.00e	2.06 ± 0.12f	10.8 ± 0.8c–e	6.3 ± 0.6k
P3C4	1.32 ± 0.00g	2.73 ± 0.11c	12.3 ± 4.7b–d	5.5 ± 0.4k
P4C1	0.00 ± 0.00j	1.21 ± 0.11l	10.6 ± 0.8c–e	25.3 ± 0.6b
P4C2	0.00 ± 0.00j	0.00 ± 0.00o	1.8 ± 0.3f	13.6 ± 0.9h
P4C3	0.00 ± 0.00j	0.00 ± 0.00o	11.7 ± 0.3cd	18.7 ± 0.6ef
P4C4	1.43 ± 0.05f	2.20 ± 0.00e	17.2 ± 5.4bc	12.5 ± 1.4h
P5C1	2.20 ± 0.10d	0.00 ± 0.00o	13.0 ± 0.3b–d	16.7 ± 1.3fg
P5C2	0.00 ± 0.00j	1.31 ± 0.01k	3.0 ± 4.5ef	18.3 ± 0.6e–g
P5C3	1.78 ± 0.02e	0.88 ± 0.00n	20.7 ± 0.9ab	25.6 ± 1.5b
P5C4	1.76 ± 0.00e	1.86 ± 0.11g	15.3 ± 11.4b–d	24.2 ± 1.5bc
P6C1	2.20 ± 0.00d	3.61 ± 0.09b	18.5 ± 0.7bc	16.9 ± 1.9fg
P6C2	2.37 ± 0.06c	0.00 ± 0.00o	10.7 ± 0.8c–e	8.4 ± 0.5j
P6C3	2.15 ± 0.05d	0.00 ± 0.00o	15.1 ± 7.6b–d	10.1 ± 0.4ij
P6C4	0.50 ± 0.05i	1.49 ± 0.15j	26.3 ± 11.1a	21.5 ± 1.2d
LS	**	*	**	**

P₁ and C₁, control; P₂ and P₃, perforated and non-perforated polyethylene (PPE and NPE, respectively); P₄ and P₅, perforated and non-perforated polypropylene (PPP and NPP, respectively); P₆, brown paper (BP); C₂, NaOCl; C₃, KMS; C₄, blanching.Numeric values (±) are standard deviation, and letters in the same row (a–l) are significant differences.*p < 0.05, **p < 0.01.