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

Table 1 Analysis of variance for factors (Treatment, storage period and their interaction) for fruit weight loss (WL), fungal decay index (FDI), red chilies weight (RCW), H₂O₂, O⁻², ascorbic acid content (AAC), DPPH radical scavenging activities (DPPH-RSA), and total phenolic content (TPC) in chilies underwent individual hot water treatment (HWT) and eucalyptus leaf extract (ELE) or their combination (HWT + ELE) and stored for 5, 10, 15 and 20 days

Source of variance	WL	FDI	RCW	H₂O₂	O⁻²	AAC	DPPH-RSA	TPC
Source of variance	Percentage of total variance
Treatment (T)	25.01^**	24.09^**	28.82^**	25.58^**	31.40^**	21.39^**	24.45^**	26.99^**
Storage period (SP)	71.92^**	65.05^**	66.07^**	62.48^**	60.84^**	65.94^**	60.29^**	68.39^**
T × SP	0.61^NS	6.07^*	3.11^**	10.43^**	6.32^**	6.70^**	8.07^**	2.81^**
Error	2.07	4.52	1.96	1.49	1.40	5.54	6.75	1.69

ISSN: 1471-2229