Skip to main content

Table 4 Changes* of titratable acidity, anthocyanin and ascorbic acid contents in barberries packaged under different atmospheres during storage at 25 °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 3.48 ± 0.20Bab 3.86 ± 0.14Aa 3.51 ± 0.17Bab 3.15 ± 0.13Ab
N2 gas 3.69 ± 0.34Bab 3.95 ± 0.07Aa 3.53 ± 0.07Ba 3.46 ± 0.07Aa
Vacuum 4.42 ± 0.20Aa 4.16 ± 0.46Aa 3.87 ± 0.46Aa 3.79 ± 0.70Aa
Oxygen scavenger 4.56 ± 0.05Aa 4.33 ± 0.04Aa 3.94 ± 0.04Aa 3.85 ± 0.75Aa
Harvesting day = 659.3 ± 6.3
Anthocyanin (mg/100 g) Control 593.8 ± 25.9BCa 535.7 ± 23.1Bab 591.7 ± 22.4ABa 515.9 ± 34.7Bb
N2 gas 557.2 ± 19.5Cb 647.3 ± 33.7Aa 537.0 ± 31.2Bb 585.1 ± 35.0ABab
Vacuum 645.5 ± 6.6Aab 686.6 ± 40.2Aa 616.2 ± 25.7Ab 592.8 ± 22.2ABb
Oxygen scavenger 624.8 ± 11.4ABa 672.4 ± 32.3Aa 635.2 ± 30.7Aa 608.9 ± 39.0Aa
Harvesting day = 7.28 ± 0.38
Ascorbic acid (mg/100 g) Control 5.67 ± 0.62Aa 3.35 ± 0.66Bb 2.43 ± 0.58Bb 2.32 ± 0.42Bb
N2 gas 6.54 ± 0.84Aa 5.43 ± 0.90ABab 5.09 ± 0.91Aab 3.86 ± 0.59ABb
Vacuum 6.41 ± 0.41Aa 5.96 ± 0.86Aab 5.19 ± 0.60Aab 4.18 ± 1.00ABb
Oxygen scavenger 6.48 ± 0.81Aa 6.11 ± 0.81Aa 5.56 ± 0.67Aa 4.65 ± 1.10Aa
  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)