Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”
Table 2
Effect of Aloe vera gel, gum arabic, and cinnamon oil on reducing sugars (%), nonreducing sugars (%), and total sugars (%) of bell pepper during cold storage.
Treatments (T)
Storage period (days)
Means
0
4
8
12
16
20
24
Reducing sugars (%)
Control
1.64 c
2.20 y–c
3.92 r–v
6.68 m–o
8.77 h–j
10.98 c–e
13.36 a
6.79 A
Aloe vera gel 4%
1.64 c
2.09 z–c
3.56 t–w
4.92 qr
6.34 n–p
8.87 h–j
11.93 bc
5.62 C
Aloe vera gel 5%
1.64 c
2.25 x–c
3.85 s–v
5.43 pq
8.01 j–l
10.12 e–g
12.04 b
6.19 B
Aloe vera gel 6%
1.64 c
1.98 a–c
2.93 v–a
3.97 r–u
6.20 n–p
8.11 j–l
10.55 d–f
5.05 D
Gum arabic 6%
1.64 c
1.90 bc
3.24 t–x
6.06 op
7.70 kl
10.06 e–g
11.50 b–d
6.01 B
Gum arabic 9%
1.64 c
2.16 z–c
3.36 t–w
5.55 pq
8.18 i–k
9.90 fg
11.96 bc
6.11 B
Gum arabic 12%
1.64 c
1.80 bc
2.32 x–c
3.65 t–w
5.34 pq
7.11 l–n
9.13 g–i
4.43 E
Cinnamon oil 0.5%
1.64 c
2.02 z–c
2.75 w–b
3.94 r–u
7.14 l–n
9.37 gh
11.51 b–d
5.48 C
Cinnamon oil 0.75%
1.64 c
1.65 c
3.19 t–y
4.14 r–t
5.64 pq
7.68 k–m
9.54 gh
4.78 DE
Cinnamon oil 1%
1.64 c
1.86 bc
2.99 u–z
4.66 q–s
7.11 l–n
9.26 gh
11.41 b–d
5.56 C
Means (T)
1.64 G
1.99 F
3.21 E
4.90 D
7.04 C
9.15 B
11.29 A
Nonreducing sugars (%)
Control
1.30 p–t
1.53 m–t
1.55 l–t
2.06 h–r
3.36 a–d
3.67 a
3.64 a
2.44 AB
Aloe vera gel 4%
1.30 p–t
1.45 m–t
0.88 t
2.11 g–r
2.42 d–m
1.71 k–t
1.94 i–s
1.69 D
Aloe vera gel 5%
1.30 p–t
1.01 st
0.99 st
2.09 g–r
2.05 h–r
3.03 a–h
2.15 f–p
1.82 D
Aloe vera gel 6%
1.30 p–t
1.22 r–t
1.44 m–t
2.28 e–p
2.40 d–m
3.07 a–g
2.08 g–q
1.97 CD
Gum arabic 6%
1.30 p–t
1.21 r–t
2.37 d–n
2.60 b–k
3.33 a–d
2.32 e–o
2.43 d–m
2.22 BC
Gum arabic 9%
1.30 p–t
1.26 q–t
2.12 f–r
2.54 c–l
3.34 a–d
3.27 a–e
2.89 a–i
2.39 AB
Gum arabic 12%
1.30 p–t
1.39 n–t
1.59 l–t
1.72 k–t
2.13 f–p
2.25 f–q
2.29 e–o
1.81 D
Cinnamon oil 0.5%
1.30 p–t
0.86 t
1.30 p–t
3.51 a–c
3.55 ab
3.11 a–f
2.81 a–j
2.35 AB
Cinnamon oil 0.75%
1.30 p–t
1.35 o–t
1.27 q–t
1.83 j–t
2.70 a–k
2.69 a–k
2.40 d–m
1.93 CD
Cinnamon oil 1%
1.30 p–t
1.24 r–t
1.38 n–t
3.08 a
3.41 a
3.47 ab
3.61 a–c
2.31 A
Means (T)
1.30 C
1.25 C
1.49 C
2.44 B
2.89 A
2.87 A
2.61 AB
Total sugars (%)
Control
3.01 de
3.81 a–e
5.55 v–x
8.86 qr
12.31 h–k
14.85 b–d
17.19 a
9.37 A
Aloe vera gel 4%
3.01 de
3.61 a–e
4.49 yz
7.15 tu
8.89 qr
10.68 m–o
13.98 d–f
7.40 E
Aloe vera gel 5%
3.01 de
3.32 c–e
4.90 w–z
7.64 st
10.18 op
13.31 e–h
14.30 b–e
8.09 CD
Aloe vera gel 6%
3.01 de
3.27 c–e
4.45 y–b
6.38 uv
8.73 qr
11.34 k–n
12.74 g–i
7.13 E
Gum arabic 6%
3.01 de
3.18 c–e
5.75 vw
8.80 qr
11.22 l–n
12.51 g–j
14.06 c–e
8.36 BC
Gum arabic 9%
3.01 de
3.50 b–e
5.60 w
8.23 rs
11.7 j–m
13.34 e–g
15.01 bc
8.63 B
Gum arabic 12%
3.01 de
3.27 c–e
4.01 z–d
5.46 v–y
7.59 st
9.49 pq
11.72 i–l
6.36 F
Cinnamon oil 0.5%
3.01 de
2.93 e
4.12 z–c
7.64 st
10.88 l–o
12.65 g–j
14.4 b–d
7.96 D
Cinnamon oil 0.75%
3.01 de
3.08 de
4.53 x–z
6.06 v
8.49 q–s
10.52 n–p
13.91 d–f
7.09 E
Cinnamon oil 1%
3.01 de
3.17 c–e
4.45 yz
8.55 q–s
10.91 l–o
13.03 f–h
15.10 b
8.32 B–D
Means (T)
3.01 F
3.31 F
4.78 E
7.48 D
10.09 C
12.17 B
14.25 A
LSD (). For reducing sugar: T = 0.192, SP = 0.160, T × PS = 0.508; for nonreducing sugar: T = 0.191, SP = 159, T × PS = 0.505; for total sugar: T = 0.196, SP = 0.164, T × PS = 0.520. Means not sharing the same letter are significantly different at .
