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

Table 2 Analysis of variance for factors (Treatment, storage period and their interaction) for enzyme activities of ascorbate peroxidase (APX), catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD), and juice pH, ripening index (RI), soluble solid content (SSC), and titratable acidity (TA) 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	APX	CAT	POD	SOD	Juice pH	RI	SSC	TA
Source of variance	Percentage of total variance
Treatment (T)	23.68^**	18.74^**	24.37^**	20.67^**	6.06^NS	43.40^**	43.19^**	23.78^**
Storage period (SP)	70.12^**	72.21^**	70.89^**	74.50^**	1.27^NS	42.54^**	41.11^**	68.17^*
T × SP	3.62^**	6.92^**	3.16^**	3.11^**	0.30^NS	7.21^**	6.71^**	1.50^NS
Error	2.56	1.84	1.45	1.70	83.5	4.37	4.85	4.91

ISSN: 1471-2229