Influence of Light Exposure during Cold Storage of Minimally Processed Vegetables (Valeriana sp.)

Table 3

Physicochemical parameters of pretreated leaves of Valeriana stored in light condition.

Analyses on samples		Storage days in light condition
		0	3	7	10	16	Sig.
Dry matter (%)	T1	6.63 ± 0.41	6.23 ± 0.15	6.28 ± 0.16	6.86 ± 0.13	6.53 ± 0.25	n.s.
	T2	6.53 ± 0.02^ab	6.30 ± 0.23^ab	6.27 ± 0.13^ab	6.52 ± 0.03^a	6.78 ± 0.02^a
	T3	6.92 ± 0.00^a	6.18 ± 0.10^ab	6.55 ± 0.23^c	6.46 ± 0.16^bc	6.85 ± 0.17^ab
pH	T1	6.60 ± 0.06	6.44 ± 0.02	6.92 ± 0.03	6.57 ± 0.02	6.07 ± 0.24
	T2	6.89 ± 0.02^a	6.25 ± 0.12^c	6.78 ± 0.12^bc	6.52 ± 0.06^bc	6.65 ± 0.06^b
	T3	6.70 ± 0.04^ab	6.35 ± 0.00^d	6.93 ± 0.04^a	6.52 ± 0.05^c	6.67 ± 0.01^abc
aw	T1	0.979 ± 0.001^c	0.981 ± 0.001^ab	0.983 ± 0.001^bc	0.981 ± 0.000^a	0.980 ± 0.000^bc
	T2	0.980 ± 0.000^bc	0.985 ± 0.001^bc	0.982 ±  ± 0.001^b	0.982 ± 0.000^a	0.980 ± 0.000^c
	T3	0.980 ± 0.001^ab	0.981 ± 0.001^ab	0.982 ±  ± 0.000^a	0.981 ± 0.000^ab	0.982 ± 0.000^bc
Browning index	T1	37.00 ± 5.77	44.76 ± 6.52	41.45 ± 8.17	35.27 ± 12.06	41.26 ± 9.16	n.s.
	T2	40.22 ± 6.59	39.58 ± 8.71	42.44 ± 7.44	45.59 ± 10.55	33.99 ± 6.57	n.s.
	T3	36.76 ± 6.01	35.42 ± 8.76	38.91 ± 7.76	43.04 ± 11.43	38.49 ± 8.13	n.s.
Hue angle	T1	112.03 ± 3.16	110.54 ± 2.64	110.59 ± 3.13	115.07 ± 6.48	109.43 ± 5.18	n.s.
	T2	110.85 ± 2.56	110.91 ± 2.21	111.87 ± 2.19	110.16 ± 11.90	109.97 ± 5.30	n.s.
	T3	112.45 ± 2.84	111.95 ± 3.72	112.46 ± 2.61	111.63 ± 3.45	111.61 ± 2.56	n.s.
TEAC (µM·TE·g^−1)	T1	268.51 ± 33.30	295.46 ± 87.30	352.7 ± 19.12	291.93 ± 92.99	411.286 ± 36.16	n.s.
	T2	285.12 ± 20.43	334.64 ± 32.00	245.4 ± 9.03	294.3 ± 48.35	303.332 ± 19.57	n.s.
	T3	385.06 ± 20.26	311.27 ± 42.07	306.6 ± 7.45	322.19 ± 9.06	302.914 ± 94.24	n.s.
DPPH assay (% of inhibition)	T1	20.191 ±  ± 1.78	21.568 ± 1.25	17.51 ± 3.66	19.092 ± 0.14	19.9573 ± 0.31	n.s.
	T2	20.163 ± 0.15^ab	25.933 ± 4.90^a	18.9 ± 2.40^ab	20.261 ± 0.19^b	18.307 ± 3.25^ab	n.s.
	T3	23.097 ± 0.54^ab	20.812 ± 0.01^a	20.2 ± 0.04^ab	20.625 ± 3.22^ab	21.8223 ± 1.00^ab	n.s.
Total phenolic content (mg gallic acid kg^−1)	T1	1017 ± 4.54	1378 ± 96.15	979 ± 53.51	1084 ± 142.52	1465 ± 151.77
	T2	1109 ± 72.66	1245 ± 212.10	1657 ± 209.43	1315 ± 14.71	1405 ± 205.04	n.s.
	T3	1265 ± 25.44	1286 ± 4.60	1058 ± 379.01	1136 ± 144.30	1379 ± 136.00	n.s.

Results are presented as the mean value ± standard deviation. n = 2; means within a row with different letters are significantly different by Tukey’s post hoc test; significance at ; significance at ; n.s.: not significant.