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.