Fruits and vegetables have been consumed by humans since ancient times. Scientific investigations have proved that an increased consumption of fruits and vegetables is known to reduce instances of cancer and cardiovascular mortality (Bhardwaj et al., 2014)

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Journal of Pharmacognosy and Phytochemistry 2018; 7(1): 1754-1758
E-ISSN: 2278-4136
P-ISSN: 2349-8234
JPP 2018; 7(1): 1754-1758
Received: 14-11-2017
Accepted: 15-12-2017
Uday Pratap Singh
Banaras Hindu University,
Varanasi, Uttar Pradesh, India
DS Bunkar
Banaras Hindu University,
Varanasi, Uttar Pradesh, India
DC Rai
Banaras Hindu University,
Varanasi, Uttar Pradesh, India
Sukhveer Singh
Banaras Hindu University,
Varanasi, Uttar Pradesh, India
Prabal Pratap Singh
Banaras Hindu University,
Varanasi, Uttar Pradesh, India
Correspondence
Uday Pratap Singh
Banaras Hindu University,
Varanasi, Uttar Pradesh, India
Cumulative effect of modified atmospheric
packaging on the textural and chemical properties
of aonla cut-fruits during storage
Uday Pratap Singh, DS Bunkar, DC Rai, Sukhveer Singh and Prabal
Pratap Singh
Abstract
The main objective of this research study was to develop a modified environment packaging system for
the Indian gooseberry (Aonla) and characterization of its shelf life during storage. The experiment was
conducted in PE bags under three different modified atmospheres viz., MAP1 (O2 = 5%, CO2 = 10% &
N2 = 85%), MAP2 (O2 = 10%, CO2 = 20% & N2 = 70%), MAP3 (O2 = 15%, CO2 = 30% & N2 = 55%)
with various pre-treatments (0.05% Sorbitol, 1% Calcium chloride and 3% Citric acid). After the
treatments, fruits were stored at 5°C and 10°C at 90 – 95% relative humidity (RH). Periodically, the
product was evaluated for weight loss, firmness, puncture strength, polyphenol content as well as
antioxidant potential. Among the different atmospheres investigated, samples under MAP1 showed
minimum changes in the physical and chemical properties during storage at 5°C as well as 10°C. The
samples retained freshness and aroma along with intact antioxidant properties.
Keywords: aonla, polyethylene (PE), MAP, shelf life, DPPH, antioxidant
1. Introduction
Fruits and vegetables have been consumed by humans since ancient times. Scientific
investigations have proved that an increased consumption of fruits and vegetables is known to
reduce instances of cancer and cardiovascular mortality (Bhardwaj et al., 2014) [1]
. India has
been blessed with excellent agro-climatic conditions which make the cultivation of most of the
fruits and vegetables favorable. India ranks first in the world in aonla fruit area and production
volume. It is considered to be a “wonder fruit for health” because of its unique properties
(Kore et al., 2013). It is known for its ethno-botanical uses since ancient times and its
medicinal uses have been recognized since time immemorial (Srivasuki KP, 2012) [15, 18]
.
Being a very rich source of vitamin C (Pokharkar, 2005) [11]
and of other nutrients such as
polyphenols, pectin, iron, calcium and phosphorus (Singh et al., 1993) [17]
, the fruit is a potent
antioxidant (Kore et al., 2013), hypolipidemic and antibacterial (Ray and Majumdar, 1976) [13]
;
it has antiviral and antacid properties. However, owing to its highly acidic and astringent taste,
low total soluble solids (TSS), and poor flavor and color, it is not popular as a table fruit (Jain
and Khurdiya, 2004) [6]
. The active ingredient that has significant pharmacological action in
Aonla, is designated by Indian scientists as “Phyllemblin” (Singh et. al. 2011) [16]
. It has its
beneficial role in cancer, diabetes, liver treatment, heart trouble, ulcer, and anemia.
Additionally, it is useful in memory enhancing, ophthalmic disorders and lowering cholesterol
level (Khan et al. 2009) [7]
. The fruits are a rich source of Vitamin-C, but available for very
short duration due to the perishable nature of gooseberry fruit, especially during transportation
and storage. Thus proper storage of this fruit has become a primary concern (Raghu and
Ravindra, 2010) [12, 14]
. Different packaging materials such as nylon net, perforated
polyethylene bags, ventilated corrugated fiber boxes, gunny bags, wooden crates, etc., have
been used for prolonging the storage life of aonla. There is a need for improvement in
technologies with respect to production, protection, postharvest handling and utilization for
economically sustained growth.
Modified atmosphere packaging (MAP) of fresh fruits and vegetables refers to the still
evolving technique of matching the respiration of the product with the O2 and CO2
permeability (or breathability) of packages in order to modify the O2 and CO2 concentrations
of the atmosphere to desired levels within the package (Beaudry and Lalakul, 1995) [4]
.
Oxygen is also involved in many degradation reactions in fruits, such as fat and oil rancidity
microorganism growth enzymatic browning and vitamin loss (Ayranci & Tunc, 2004) [3]
.
Aonla fruits remain on the tree until flowering and drop down from the tree when pathogen

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Journal of Pharmacognosy and Phytochemistry
attack fruit particularly during the later stages of growth and
development. Very meager information is available on the
keeping quality of aonla fruits which needs proper
investigation so that fruits can be stored for maximum
possible period without any deterioration in the quality (Singh
et al., 2015) [17]
. Thus this study deals with an attempt to
develop a modified packaging system for the storage of aonla
fruit at various temperatures and the assessment of shelf life
characteristics of the fruit.
2. Material and Methods
Fresh aonla fruits (Emblica officinalis) were procured from
the local market of Sunderpur vegetable mandi, Varanasi,
India. They were washed and pre-treated with sorbitol 0.05%,
calcium chloride 1% and citric acid 3% and air dried at
ambient temperature (25o
C) for 30 min (Fig 1).
2.2 Experimental design
Hot water treatment of aonla fruits was carried out in a water
bath (dimensions 590 ×350 ×220mm) at 56o
C. Polyethylene
(PE) bags (thickness 0.08mm, length10 in & width10 in) with
WVTR (0.35g/100in2
/24hr) and OTR (450-550cc/100 in2
/24
hr) were purchased from a local company. Fruits were divided
into three treatments with three replicates of four fruits per
treatment. The following treatments were applied.
a. MAP1 + C: Fruits not subjected to any treatment served
as control and packed in LDPE bag.
b. MAP2 + C: Fruits not subjected to any treatment served
as control and packed in LDPE bag.
c. MAP3 + C: Fruits not subjected to any treatment served
as control and packed in LDPE bag.
d. MAP1 + HWT: Fruits immersed in hot water bath at 56o
C
for 1 min. and packed in LDPE bag.
e. MAP2 + HWT: Fruits immersed in hot water bath at 56o
C
for 1 min. And packed in LDPE bag.
f. MAP3 + HWT: Fruits immersed in hot water bath at 56o
C
for 1 min. and packed in LDPE bag.
g. MAP1 + SO + CC + CA: Fruits dipped in 0.05% Sorbitol,
1% Calcium chloride and 3% Citric acid solution for 5
min and packaged in LDPE bag.
h. MAP2 + SO + CC + CA: Fruits dipped in 0.05% Sorbitol,
1% Calcium chloride and 3% Citric acid solution for 5
min and packaged in LDPE bag.
i. MAP3 + SO + CC + CA: Fruits dipped in 0.05%
Sorbitol, 1% Calcium chloride and 3% Citric acid
solution for 5min and packaged in LDPE bag.
Where, MAP1 (O2 = 5%, CO2 = 10% & N2 = 85%), MAP2 (O2
= 10%, CO2 = 20% & N2 = 70%), MAP3 (O2 = 15%, CO2 =
30% & N2 = 55%).
After treatment, fruits were stored at 5o
C at 90 – 95% relative
humidity (RH). Data were collected on day 0 and at periodic
intervals of 7 day for 42 day.
2.3 Weight loss
Four fruits in replicates for each treatment were marked
before storage and weighed on a digital balance at the
beginning of the experiment and at the end of each storage
interval. The results were expressed as the percentage loss of
initial weight.
2.4 Hardness/Firmness
Fruit Hardness was measured using a texture Analyzer
(Model TA-XT Plus) in the compression mode. Four fruits in
each replication were assessed using a 2mm diameter probe at
a speed of 300mm/min and a load range of 100N. The
maximum force (N) to penetrate the fruit was expressed as the
mean of reading taken at three positions selected randomly on
the equator of the fruit.
2.5 Puncture Strength
Fruit Puncture Strength was measured using a texture
Analyzer (Model TA-XT Plus) in the compression mode.
Four fruits in each replication were assessed using a 2mm
diameter probe at a speed of 300mm/min and a load range of
100N. The maximum force (N) to penetrate the fruit was
expressed as the mean of reading taken at three positions
selected randomly on the equator of the fruit.
2.6 Total Polyphenol
The total polyphenol content in fruits was determined by
Folin-Ciocalteau method (Singleton & Rossi, 1965; Kaur &
Kapoor, 2002, Tanweer A et al., 2006) 2g sample was
homogenized in 80% aqueous ethanol at room temperature
and cold centrifuged at 10,000 rpm for 15 min. The 100 l of
extracted supernatant which was diluted with 3ml of water
and then 0.02 ml of Folin-Ciocalteau was added in the
reagent. After 3 mins, 2ml of 20% sodium carbonate was
added and the contents were mixed thoroughly. A colour was
developed and the absorbance was measured at 750 nm using
UV-spectrophotometer.
2.7 DPPH (Radical Scavenging Activity)
DPPH is used for antioxidant analysis of fruit. It is prepared
by dissolving 25 ml of 80% ethanol in 10ml DPPH. 0.2ml
sample was added in 1ml DPPH solution (Brand-Williams et
al, 1995 and Michalska et al, 2007).
3. Result and Discussion
In all experiments, visual inspection showed that the
incidence of bacterial and fungal rots was considerably
reduced by storage under modified atmosphere. This
reduction was primarily due to the low O2 concentration
within the storage chamber which slowed both produce as
well as microbial respiration.
3.1 Weight loss
Weight loss of aonla increased progressively with storage
(Figure 2). Minimum weight loss (10.86%) was recorded in
fruit treated with MAP1 (O2 = 5%, CO2 = 10% & N2 = 85%) +
Sorbitol+CaCl2+Citic Acid, but there was no significant
difference when compared to fruit treated with MC2, MC3
MH2 MH3& MSCC2, MSSC3. the highest weight loss was
recorded in control MC1(31.52%), MC2(27.17%) & MC3
(27.73%), followed by MH1 (19.56%), MH2 (17.93%) & MH3
(17.39%) treated aonla, respectively show in Table 2.
It should be noted that water loss from aonla type fruits occur
mainly through the spin terns in which the stomata density is
at least five times higher than the main body of the fruit
(Latifah et al. 2009) [9]
. Consequently, the highest percentage
weight loss was observed in the control fruit. MAP can
control the respiration and transpiration of fruit as well as the
relative humidity of the packaged fruit and hence resulting in
lower weight loss when compared to the control.
3.2 Puncture Strength
Regardless of treatment applied, the puncture strength value
increased gradually throughout the storage period (Figure 3)
in minimum observed puncture strength of MAP1 + SO + CC
+ CA (4.96%). The best result showed (Table 3) that the
combination of MSCC1 at 5o
C. The highest increase puncture
strength MC1 (5.87%) was significant (P > 0.5) shown in

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Journal of Pharmacognosy and Phytochemistry
table 6. Puncture strength affected the moisture content in
fruit it’s directly related to fruit hardness. Similarly study and
results were suggested by (Wu et. al. 2011) [21]
.
3.3 Hardness
Data pertaining to weight loss indicated highly significant
(p>0.5) results and showed (Figure 4) a general trend of
increase in hardness during storage. This was observed for all
the aonla fruits, in which decreased hardness MSCC1
(31.93%) and highest hardness of sample MC1 (34.03%) was
found as shown in Table 4. It should be noted that the gas
combination regulates the respiration and helps the moisture
loss (Lim et al. 1998) [10]
.
3.4 Total polyphenol
The results regarding total polyphenol showed a general
decline of polyphenols with time. From figure 5, it is clear
that the lesser polyphenol content (1.4%) was recorded for
MC1in MAP1 (O2 = 5%, CO2 = 10% & N2 = 85%). Similarly,
study fruits arils packaged under MC3 (15% oxygen) had the
highest loss in antioxidant activity, there was an increase in
antioxidant activity for the samples packaged under enriched
oxygen (MSCC1) compared to its initial level (Ayhan and
Eştürk, 2009) [2]
showed in Table 5.
3.5 Radical Scavenging Activity (DPPH)
DPPH suggested a gradual increase in antioxidant potential of
aonla with storage (Figure 6). Minimum loss (1.7%) was
recorded in fruits treated with MAP1 + SO + CC + CA, but
there was no significant difference when compared to fruits
treated with MAP1 + HWT, MAP2 + HWT & MAP3 +HWT.
The highest weight loss was recorded in control (21.58%)
followed by MAP2+HWT (20.32%), MAP3 + HWT (17.98%)
treated aonla, respectively showed in Table 6. It should be
noted that Radical Scavenging Acticity decreased from aonla
occurs mainly through the respiration rate, during respiration
release CO2, heat, water and volatile substance obviously loss
of DPPH (Ayhan and Eştürk, 2009) [2]
.
Fig 1: Process diagram for manufacturing the MAP packaging of
Aonla
Fig 2: Effect on weight loss of treated aonla samples
Fig 3: Effect on puncture strength of treated Aonla samples
Fig 4: Effect on hardness of treated aonla samples
Fig 5: Effect on total poly phenol of treated aonla samples

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Journal of Pharmacognosy and Phytochemistry
Fig 6: Effect on DDPH percent of treated aonla samples
Table 1: Weight loss of Aonla
Days MC1 MC2 MC3 MH1 MH2 MH3 MSCC1 MSCC2 MSCC3
0 18.4 ±0.01 18.4 ± 0.01 18.4 ± 0.1 18.4 ± 0.1 18.4 ± 0.2 18.4 ± 0.1 18.4 ± 0.02 18.4 ± 0.5 18.4 ± 0.4
7 16.2 ±0.01 16.8 ± 0.01 17.2 ± 0.1 17.4 ± 0.1 17.5 ± 0.1 17.6 ± 0.2 17.8 ± 0.01 17.6 ± 0.3 17.5 ±0.3
14 15.4 ± 0.01 15.8 ± 0.3 16.5 ± 0.2 16.8 ± 0.2 17.1 ± 0.1 17.1 ± 0.1 17.6 ± 0.0 17.3 ± 0.2 17.2 ± 0.3
21 14.6 ± 0.01 15.2 ± 0.2 15.8 ± 0.1 16.2 ± 0.2 16.5 ± 0.0 16.6 ± 0.0 17.4 ± 0.0 16.8 ± 0.4 16.6 ± 0.1
28 13.6 ± 0.01 14.4 ± 0.1 15.3 ± 0.1 15.6 ± 0.4 15.8 ± 0.1 15.9 ± 0.1 16.9 ± 0.0 16.6 ± 0.4 16.2 ± 0.0
35 13.2 ± 0.2 13.8 ± 0.3 14.8 ± 0.0 15.2 ± 0.4 15.4 ± 0.2 15.6 ± 0.0 16.6 ± 0.0 16.4 ± 0.4 15.8 ± 0.2
42 12.6 ± 0.2 13.4 ± 0.2 14.4 ± 0.1 14.8 ± 0.4 15.1 ± 0.1 15.2 ± 0.0 16.4 ± 0.01 16 ± 0.5 15.4 ±0.1
MC1= MAP 1 + CONTROL, MC2 = MAP2 + C, MC3= MAP3 C + C, MH1 = MAP1 + HWT, MH2 = MAP2 + HWT, MH3 = MAP3 + HWT,
MSCC1 = MAP1 + SORBITOL +CALCIUM CHLORIDE + CITRIC ACID, MSCC2 = MAP2 + SORBITOL +CALCIUM CHLORIDE +
CITRIC ACID, MSCC3 = MAP3 + SORBITOL +CALCIUM CHLORIDE + CITRIC ACID.
Table 2: Puncture Strength of Aonla
Days MC1 MC2 MC3 MH1 MH2 MH3 MSCC1 MSCC2 MSCC3
0 781.552 ± 5.6 781.552 ±2.2 781.552 ±5 781.552 ± 5.1 781.552 ± 0.8 781.552 ± 5.2 781.552 ± 0.9 781.552 ± 1.5 781.552 ± 6.9
7 785.553 ± 7.5 786.533 ± 3.7 785.533 ±3.2 786.533 ±5.8 787.533 ± 5.8 787.933 ± 8 785.933 ± 0.8 786.933 ± 1.2 785.933 ± 4.8
14 790.541 ± 5 790.841 ± 7.9 791.641 ±11 793.641 ±6.5 795.641 ± 8 798.641 ± 49.6 797.641 ± 1.1 797.841 ± 0.4 799.441 ± 7.1
21 793.332 ± 8.9 791.392 ± 4.7 791.392 ±0.5 797.392 ±4.2 797.392 ± 6.1 799.322 ± 57.8 798.322 ± 1.2 798.322 ± 6.2 800.312 ± 4.5
28 800.223 ± 5.9 806.223 ± 6.1 806.223 ±5.5 806.223 ±2 808.223 ± 2.5 810.233± 43.92 812.233 ± 1.2 814.233 ± 3.1 816.233 ± 11.1
35 810.223 ± 4.7 811.223 ± 2.7 831.223 ±11 831.223 ±12.4 831.223 ± 6.2 827.123 ± 10.11 820.121 ± 0.9 820.121 ± 3.8 823.121 ± 9.3
42 830.334 ± 4.6 835.334 ± 3.9 835.334 ±4.2 835.334 ±4.5 836.334 ± 6.6 830.344 ± 5.66 830.344 ± 0.8 830.344 ± 14.2 831.344 ± 6.6
MC1= MAP 1 + CONTROL, MC2 = MAP2 + C, MC3= MAP3C + C, MH1 = MAP1 + HWT, MH2 = MAP2 + HWT, MH3 = MAP3 + HWT,
MSCC1 = MAP1 + SORBITOL +CALCIUM CHLORIDE + CITRIC ACID, MSCC2 = MAP2 + SORBITOL +CALCIUM CHLORIDE +
CITRIC ACID, MSCC3 = MAP3 + SORBITOL +CALCIUM CHLORIDE + CITRIC ACID.
Table 3: Hardness of Aonla
Days MC1 MC2 MC3 MH1 MH2 MH3 MSCC1 MSCC2 MSCC3
0 2141.08 ± 4.2 2141.08 ± 9.3 2141.08 ± 5.3 2141.08 ± 0.6 2141.08 ± 0.6 2141.08 ± 0.6 2141.08 ± 8 2141.08 ± 8 2141.08 ± 0.9
7 2252.18 ± 9.3 2252.18 ± 4.2 2260.82 ± 6.9 2454.113 ± 2.2 2454.113 ± 2.2 2383.776 ± 4.6 2562.079 ± 2 2562.079 ± 2 2466.379 ± 1.2
14 2440.81 ± 3.4 2440.81 ± 3.4 2349.48 ± 8.8 2543.321 ± 5.5 2543.321 ± 5.9 2462.455 ± 3.2 2657.844 ± 1.1 2657.844 ± 1.1 2554.848 ± 5
21 2575.28 ± 5.7 2575.28 ±5.7 2472.45 ± 9.6 2687.452 ± 7.7 2687.452 ± 7.7 2562.313 ± 3.2 2742.48 ± 5.5 2742.48 ± 5.5 2663.649 ± 3.9
28 2645.53 ± 5.9 2645.53 ± 5.9 2574.16 ± 6 2757.192 ± 1.79 2757.192 ± 1.7 2669.383 ± 7.2 2935.818 ± 4.4 2935.818 ± 4.4 2864.411 ± 0.6
35 3042.44 ± 5.5 3042.44 ±5.5 2888.71 ± 5.8 3152.819 ±2.4 3152.819 ± 2.4 3129.649 ± 6 3152.087 ± 9.9 3152.087 ± 9.9 3145.804 ± 8.4
42 3145.85 ± 8.5 3145.85 ± 8.5 3161.72 ± 05.3 3252.601 ± 4 3252.601 ± 4 3252.601 ± 9.2 3267.74 ± 3.2 3267.74 ±3.2 3241.135 ± 3.2
MC1= MAP 1 + CONTROL, MC2 = MAP2 + C, MC3= MAP3C + C, MH1 = MAP1 + HWT, MH2 = MAP2 + HWT, MH3 = MAP3 + HWT,
MSCC1 = MAP1 + SORBITOL +CALCIUM CHLORIDE + CITRIC ACID, MSCC2 = MAP2 + SORBITOL +CALCIUM CHLORIDE +
CITRIC ACID, MSCC3 = MAP3 + SORBITOL +CALCIUM CHLORIDE + CITRIC ACID.
Table 4: Total Polyphenol
Days MC1 MC2 MC3 MH1 MH2 MH3 MSCC1 MSCC2 MSCC3
0 0.898 ± 0.1 0.897 ± 0.2 0.897 ± 0.2 0.898 ± 0.1 0.897 ± 0.1 0.898 ± 0.4 0.898 ± 0.1 0.898 ± 0.2 0.898 ± 0.2
7 0.896 ±0.2 0.896 ± 0.8 0.896 ± 0.3 0.897 ± 0.4 0.896 ± 0.2 0.896 ± 0.2 0.897 ± 0.3 0.897 ± 0.3 0.897 ± 0.3
14 0.895 ± 0.1 0.895 ± 0.3 0.895 ± 0.2 0.896 ± 0.2 0.896 ± 0.4 0.894 ± 0.3 0.896 ± 0.2 0.896 ± 0.2 0.896 ± 0.5
21 0.894 ±0.3 0.894 ± 0.2 0.894 ± 0 0.894 ± 0.3 0.895 ± 0.1 0.894 ± 0.1 0.896 ± 0.3 0.896 ± 0.5 0.895 ± 0.1
28 0.893 ± 0.4 0.892 ± 0.3 0.891 ± 0.3 0.892 ± 0.2 0.893 ± 0.4 0.893 ±0.4 0.895 ± 0.4 0.894 ± 0.6 0.893 ±0.3
35 0.89 ± 0.1 0.891 ± 0.2 0.888 ± 0.2 0.89 ± 0.1 0.891 ± 0.2 0.891 ± 0.2 0.892 ± 0.1 0.893 ± 0.2 0.886 ± 0.2
42 0.884 ± 0.4 0.883 ± 0.1 0.883 ± 0.1 0.886 ± 0.3 0.885 ± 0.1 0.884 ±0.3 0.889 ±0.3 0.889 ± 0.1 0.881 ± 0.1
MC1= MAP 1 + CONTROL, MC2 = MAP2 + C, MC3= MAP3C + C, MH1 = MAP1 + HWT, MH2 = MAP2 + HWT, MH3 = MAP3 + HWT,
MSCC1 = MAP1 + SORBITOL +CALCIUM CHLORIDE + CITRIC ACID, MSCC2 = MAP2 + SORBITOL +CALCIUM CHLORIDE +
CITRIC ACID, MSCC3 = MAP3 + SORBITOL +CALCIUM CHLORIDE + CITRIC ACID.

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Journal of Pharmacognosy and Phytochemistry
Table 5: RSA (DDPH)
Days MC1 MC2 MC3 MH1 MH2 MH3 MSCC1 MSCC2 MSCC3
0 0.055 ± 0.1 0.056 ± 0.2 0.056 ± 0.2 0.055 ± 0.1 0.056 ± 0.1 0.055 ± 0.4 0.055 ± 0.1 0.055 ± 0.2 0.055 ± 0.2
7 0.054 ± 0.2 0.055 ± 0.8 0.055 ± 0.3 0.054 ± 0.4 0.055 ± 0.2 0.054 ± 0.2 0.053 ± 0.3 0.054 ± 0.3 0.055 ± 0.3
14 0.053 ± 0.1 0.054 ± 0.3 0.054 ± 0.2 0.053 ± 0.2 0.054 ± 0.4 0.053 ± 0.3 0.053 ± 0.2 0.053 ± 0.2 0.054 ± 0.5
21 0.052 ± 0.3 0.053 ± 0.2 0.053 ± 0 0.052 ± 0.3 0.053 ± 0.1 0.052 ± 0.1 0.052 ± 0.3 0.053 ± 0.5 0.052 ± 0.1
28 0.050 ± 0.4 0.052 ± 0.3 0.052 ± 0.3 0.050 ± 0.2 0.051 ± 0.4 0.051 ± 0.4 0.050 ± 0.4 0.052 ± 0.6 0.051 ± 0.3
35 0.048 ± 0.1 0.05 ± 0.2 0.05 ± 0.2 0.048 ± 0.1 0.048 ± 0.2 0.049 ± 0.2 0.047 ± 0.1 0.050 ± 0.2 0.050 ± 0.2
42 0.043 ± 0.4 0.046 ± 0.1 0.046 ± 0.1 0.044 ± 0.3 0.045 ± 0.1 0.045 ± 0.3 0.046 ± 0.3 0.048 ± 0.1 0.048 ±0.1
MC1= MAP 1 + C, MC2 = MAP2 + C, MC3= MAP3C + C, MH1 = MAP1 + HWT, MH2 = MAP2 + HWT, MH3 = MAP3 + HWT, MSCC1 =
MAP1 + SORBITOL +CALCIUM CHLORIDE + CITRIC ACID, MSCC2 = MAP2 + SORBITOL +CALCIUM CHLORIDE + CITRIC ACID,
MSCC3 = MAP3 + SORBITOL +CALCIUM CHLORIDE + CITRIC ACID.
Table 6: ANOA Table of Various responses
Responses SS df MS F P-value
Weight Loss 33.67 8 4.2 2.39 0.02
Puncture Strength 288.926 8 36.11 0.1 0.04
Hardness 334455.55 8 41806.94 0.28 0.06
Total Polyphenol 5.25 8 6.56 0.3 0.05
DPPH 2.68 8 3.35 0.28 0.06
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