Table 5. Effect of various packacges on vitamin C content of fresh paprika during storage at 10°C
Storage period (days) | Vitamin C contents (μg/mL) |
CT1) | PP | EO 0.5 |
0 | 350.03±1.992)NS4) | 350.03±1.99NS | 350.03±1.99NS |
7 | 264.30±28.93b3) | 293.20±50.52a | 259.65±28.89b |
14 | 332.95±28.74aB | 292.81±24.60b | 352.66±71.19a |
21 | 415.35±38.01a | 329.47±11.82b | 320.56±20.42b |
CT, corrugated box; PP 50, polypropylene film 50 μm; EO 0.5, essential Oil of A. princeps 0.5%.
Each value represented mean±standard error of three individual experimental results (n=3).
Statistical difference within rows of each experiment by Duncan’s multiple range test (p<0.05).
NS, not significantly different at p<0.05.