Journal of Food Quality / 2017 / Article / Tab 2

Research Article

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

Reducing sugars (%)

Control1.64 c2.20 y–c3.92 r–v6.68 m–o8.77 h–j10.98 c–e13.36 a6.79 A
Aloe vera gel 4%1.64 c2.09 z–c3.56 t–w4.92 qr6.34 n–p8.87 h–j11.93 bc5.62 C
Aloe vera gel 5%1.64 c2.25 x–c3.85 s–v5.43 pq8.01 j–l10.12 e–g12.04 b6.19 B
Aloe vera gel 6%1.64 c1.98 a–c2.93 v–a3.97 r–u6.20 n–p8.11 j–l10.55 d–f5.05 D
Gum arabic 6%1.64 c1.90 bc3.24 t–x6.06 op7.70 kl10.06 e–g11.50 b–d6.01 B
Gum arabic 9%1.64 c2.16 z–c3.36 t–w5.55 pq8.18 i–k9.90 fg11.96 bc6.11 B
Gum arabic 12%1.64 c1.80 bc2.32 x–c3.65 t–w5.34 pq7.11 l–n9.13 g–i4.43 E
Cinnamon oil 0.5%1.64 c2.02 z–c2.75 w–b3.94 r–u7.14 l–n9.37 gh11.51 b–d5.48 C
Cinnamon oil 0.75%1.64 c1.65 c3.19 t–y4.14 r–t5.64 pq7.68 k–m9.54 gh4.78 DE
Cinnamon oil 1%1.64 c1.86 bc2.99 u–z4.66 q–s7.11 l–n9.26 gh11.41 b–d5.56 C

Means (T)1.64 G1.99 F3.21 E4.90 D7.04 C9.15 B11.29 A

Nonreducing sugars (%)

Control1.30 p–t1.53 m–t1.55 l–t2.06 h–r3.36 a–d3.67 a3.64 a2.44 AB
Aloe vera gel 4%1.30 p–t1.45 m–t0.88 t2.11 g–r2.42 d–m1.71 k–t1.94 i–s1.69 D
Aloe vera gel 5%1.30 p–t1.01 st0.99 st2.09 g–r2.05 h–r3.03 a–h2.15 f–p1.82 D
Aloe vera gel 6%1.30 p–t1.22 r–t1.44 m–t2.28 e–p2.40 d–m3.07 a–g2.08 g–q1.97 CD
Gum arabic 6%1.30 p–t1.21 r–t2.37 d–n2.60 b–k3.33 a–d2.32 e–o2.43 d–m2.22 BC
Gum arabic 9%1.30 p–t1.26 q–t2.12 f–r2.54 c–l3.34 a–d3.27 a–e2.89 a–i2.39 AB
Gum arabic 12%1.30 p–t1.39 n–t1.59 l–t1.72 k–t2.13 f–p2.25 f–q2.29 e–o1.81 D
Cinnamon oil 0.5%1.30 p–t0.86 t1.30 p–t3.51 a–c3.55 ab3.11 a–f2.81 a–j2.35 AB
Cinnamon oil 0.75%1.30 p–t1.35 o–t1.27 q–t1.83 j–t2.70 a–k2.69 a–k2.40 d–m1.93 CD
Cinnamon oil 1%1.30 p–t1.24 r–t1.38 n–t3.08 a3.41 a3.47 ab3.61 a–c2.31 A

Means (T)1.30 C1.25 C1.49 C2.44 B2.89 A2.87 A2.61 AB

Total sugars (%)

Control3.01 de3.81 a–e5.55 v–x8.86 qr12.31 h–k14.85 b–d17.19 a9.37 A
Aloe vera gel 4%3.01 de3.61 a–e4.49 yz7.15 tu8.89 qr10.68 m–o13.98 d–f7.40 E
Aloe vera gel 5%3.01 de3.32 c–e4.90 w–z7.64 st10.18 op13.31 e–h14.30 b–e8.09 CD
Aloe vera gel 6%3.01 de3.27 c–e4.45 y–b6.38 uv8.73 qr11.34 k–n12.74 g–i7.13 E
Gum arabic 6%3.01 de3.18 c–e5.75 vw8.80 qr11.22 l–n12.51 g–j14.06 c–e8.36 BC
Gum arabic 9%3.01 de3.50 b–e5.60 w8.23 rs11.7 j–m13.34 e–g15.01 bc8.63 B
Gum arabic 12%3.01 de3.27 c–e4.01 z–d5.46 v–y7.59 st9.49 pq11.72 i–l6.36 F
Cinnamon oil 0.5%3.01 de2.93 e4.12 z–c7.64 st10.88 l–o12.65 g–j14.4 b–d7.96 D
Cinnamon oil 0.75%3.01 de3.08 de4.53 x–z6.06 v8.49 q–s10.52 n–p13.91 d–f7.09 E
Cinnamon oil 1%3.01 de3.17 c–e4.45 yz8.55 q–s10.91 l–o13.03 f–h15.10 b8.32 B–D

Means (T)3.01 F3.31 F4.78 E7.48 D10.09 C12.17 B14.25 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 .

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