Effect of Processing Conditions on Calcium Content, Firmness, and Color of Papaya in Syrup

Table 3

Calcium content and relative firmness of fresh papaya, treated papaya and cooked papaya in syrup.

Treatment	C×10^2 (mg g^−1 ff)			𝐹max/𝐹^0max
	Fresh fruit	Treated fruit	Cooked	Treated fruit	Cooked
T2	23.6±5.7^a	40.9±10.6^a	38.0±6.8^a	1.57±0.38^a	1.76±0.47^a
T9	12.9±1.0^b	59.4±6.8^a	36.7±3.5^a	1.54±0.78^a	1.73±0.55^a
T10	12.9±1.0^b	71.4±10.6^a	56.8±0.9^b	2.24±0.64^b	5.09±1.33^b
T8	14.8±3.3^a	102.2±8.1^a	70.8±2.6^a	5.45±1.29^a	8.65±1.16^a
T11	12.9±1.0^a	116.1±1.8^a	80.6±23.6^a	3.92±1.10^b	5.91±1.04^b
T12	12.9±1.0^a	78.3±0.2^b	48.6±4.1^a	4.93±1.16^ab	1.78±0.33^c

∗Treated fruit = fruit samples with 4 h of impregnation treatment.
∗Results are expressed as means ± standard deviation.
∗Values with different letters indicate significant differences (𝑃<0.05) between treatments with calcium gluconate (T2, T9 and T10) or calcium lactate (T8, T11 and T12).