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Table 9 Combined effect of varieties and different postharvest treatments on vitamin C content and titratable acidity of tomato

From: Post-harvest assessment of fruit quality and shelf life of two elite tomato varieties cultivated in Bangladesh

Treatment combinationVitamin C (mg/100g) at different DASTitratable Acidity (%) at different DAS
48124812
V1T112.3211.4010.480.3330.3160.300
V1T213.0012.8012.000.4330.4200.400
V1T315.0014.5014.000.4250.4150.410
V1T412.0011.8011.000.4000.3900.370
V1T514.5814.0213.650.4350.4310.400
V1T613.9012.0011.900.4100.3900.377
V1T717.2217.0016.800.4400.4350.382
V1T816.7016.1015.800.4300.4200.401
V2T114.2812.4410.940.3900.3700.350
V2T215.6515.2015.000.4810.4700.450
V2T317.9517.8017.350.4690.4580.453
V2T416.2014.7013.050.4500.4400.420
V2T516.8816.5015.800.4860.4810.456
V2T615.8815.1514.700.4300.4180.412
V2T718.2018.0818.050.4900.4840.445
V2T817.3016.9516.700.4800.4700.455
LSD0.050.3360.2290.4670.0530.0530.074
LSD0.010.4530.3090.6290.0710.0710.100
Level of significance******NSNSNS
  1. * and ** indicate 5% and 1 % level of significance, NS: No significance, V1: Roma VF, V2: Sofol, T1: Control, T2: Fruits stored at 10°C temperature, T3: Fruits stored at 15°C temperature, T4: Hot water treatment (55°C) for 4 min, T5: tomato stored in earthen cooling pot, T6: Fruits stored in food grade plastic film, T7: Fruits stored in unperforated plastic bags, T8: Fruits stored in perforated plastic bags