Combined application of hot water treatment and eucalyptus leaf extract postpones seneṣcence in harvested green chilies by conserving their antioxidants: a sustainable approach

Table 3 Analysis of variance for factors (Treatment, storage period and their interaction) for anthocyanin content, chlorophyll content, general appearance, marketable fruits, and wrinkling in chilies underwent hot water treatment (HWT), eucalyptus leaf extract (ELE) or their combination (HWT + ELE) and stored for 5, 10, 15 and 20 days

Source of variance	Anthocyanin content	Chlorophyll content	General appearance	Marketable fruits	Wrinkling
Source of variance	Percentage of total variance
Treatment (T)	24.55^*	22.87^*	20.01^*	14.54^*	12.94^*
Storage period (SP)	69.23^*	65.93^*	70.38^*	72.86^*	68.62^*
T × SP	4.74^*	5.40^NS	5.03^*	7.06^*	12.58^*
Error	1.37	4.44	3.97	5.45	5.29

ISSN: 1471-2229