Table 3 A Organoleptic quality of intermediate moisture pineapple slices during storage
Organoleptic quality (Initial) | Organoleptic quality (1MAS) | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Treatments | Appearance | Colour | Flavour | Texture | Odour | Taste | After taste | Overall acceptability | Appearance | Colour | Flavour | Texture | Odour | Taste | After taste | Overall acceptability |
K*- A* | 7.6 (18.6) | 7.6 (15.9) | 7.5 (19.2) | 7.8 (20.3) | 7.3 (18.3) | 7.8 (17.9) | 7.6 (17.9) | 7.6 (13.8) | 7.3 (18.1) | 7.7 (24.6) | 7.5 (18.2) | 7.6 (19) | 7.0 (14.2) | 7.6 (14.2) | 7.5 (17.7) | 7.6 (16.9) |
K* - L* | 7.6 (18.6) | 7.6 (15.9) | 7.5 (19.2) | 7.8 (20.3) | 7.3 (18.3) | 7.8 (17.9) | 7.6 (17.9) | 7.6 (13.8) | 7.3 (17.4) | 7.9 (26.5) | 7.5 (18.6) | 7.5 (18.9) | 7.3 (15.6) | 7.7 (15.6) | 7.5 (21.4) | 7.7 (18.3) |
MS* - A* | 7.9 (22.4) | 8.3 (25.1) | 7.7 (21.8) | 7.9 (20.7) | 7.7 (22.7) | 8.2 (23.1) | 8.0 (23.1) | 8.0 (19.1) | 7.2 (15.8) | 7.2 (15.8) | 7.6 (20.7) | 7.8 (20.9) | 7.3 (20.1) | 8.0 (20.1) | 7.7 (20.1) | 7.8 (20.7) |
MS*- L* | 7.9 (22.4) | 8.3 (25.1) | 7.7 (21.8) | 7.9 (20.7) | 7.7 (22.7) | 8.2 (23.1) | (8.0) 23.1 | 8.0 (19.1) | 7.9 (22.6) | 7.2 (15.0) | 7.9 (24.3) | 7.9 (23.1) | 7.6 (23.8) | 8.2 (23.8) | 7.7 (22.8) | 8.2 (26.1) |
KW value | 1.193 | 7.27 | 0.556 | 0.151 | 1.522 | 2.760 | 2.760 | 3.170 | 2.304 | 9.370 | 2.036 | 1.440 | 5.520 | 5.521 | 1.216 | 4.390 |
χ2 = 7.815 (4,0.05) | ||||||||||||||||