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Table 3 Changes* of titratable acidity, anthocyanin and ascorbic acid contents in barberries packaged under different atmospheres during storage at 4 °C

From: Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

Characteristics Atmosphere type Storage day
7 14 21 28
Harvesting day = 4.7 ± 0.13
Acidity (%) Control 4.08 ± 0.42Ba 3.51 ± 0.17Bab 3.89 ± 0.12Ba 3.24 ± 0.10Cb
N2 gas 3.73 ± 0.08Ba 3.96 ± 0.20Ba 3.89 ± 0.21Ba 3.84 ± 0.17Ba
Vacuum 4.89 ± 0.18Aa 4.69 ± 0.29Aab 4.55 ± 0.23Aab 4.20 ± 0.28Ab
Oxygen scavenger 4.89 ± 0.25Aa 4.70 ± 0.19Aa 4.73 ± 0.27Aa 4.52 ± 0.17Aa
  Harvesting day = 659.3 ± 6.3
Anthocyanin (mg/100 g) Control 688.4 ± 1.3Aa 622.6 ± 11.5Ab 611.0 ± 3.6Ab 548.4 ± 3.6Cc
N2 gas 585.0 ± 2.3Cb 626.7 ± 22.6Aa 616.3 ± 9.4Aab 584.6 ± 15.2Bb
Vacuum 599.3 ± 2.7Ba 596.4 ± 3.6Aa 535.5 ± 30.1Bb 497.7 ± 7.1Db
Oxygen scavenger 607.6 ± 5.9Bc 686.3 ± 10.7Aa 647.3 ± 3.6Ab 632.7 ± 12.3Ab
Harvesting day = 7.28 ± 0.38
Ascorbic acid (mg/100 g) Control 5.87 ± 1.20Aa 4.94 ± 0.31Bab 4.09 ± 0.17Cb 3.74 ± 0.26Bb
N2 gas 5.62 ± 0.59Aa 5.00 ± 0.18Bab 4.67 ± 0.33BCbc 4.01 ± 0.12Bc
Vacuum 6.19 ± 0.31Aa 5.56 ± 0.35ABab 4.94 ± 0.25Bbc 4.29 ± 0.32Bc
Oxygen scavenger 6.85 ± 0.50Aa 6.24 ± 0.38Aab 5.83 ± 0.28Ab 5.37 ± 0.34Ab
  1. *Mean ± standard deviation (SD)
  2. Non-similar uppercase and lowercase letters indicate a significant difference in columns and rows, respectively, for each temperature according to Tukey test (P < 0.05)