The following table shows the beta carotene and chlorophyll contents of curry (spice) leaves under different postharvest...

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The following table shows the beta carotene and chlorophyllcontents of curry (spice)
leaves under different postharvest treatments.
Postharvest storage temperature
& treatment
Î²-carotene
(Âµg/g)
Chlorophyll
(mg/g)
Fresh
500 Â± 1.5
22.8 Â± 1.2
Oven-dried (60 ^oC)
148 Â± 1.2
9.9 Â± 1.2
Air-dried (25 ^oC)
357 Â± 1.3
15.9 Â± 1.1
Frozen (-15 ^oC)
398 Â± 1.5
20.9 Â± 1.1
Were there significant differences in carotene and chlorophyllcontents under the
different post harvesttreatments?Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â

Answer & Explanation Solved by verified expert

4.0 Ratings (717 Votes)

The lower and upper limits for different postharvest treatments are depicted in the below table Postharvest storage temperature treatment carotene gg Chlorophyll mgg Fresh 4985 5015 216 240 Ovendried 60 See Answer

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Postharvest storage temperature & treatment	Î²-carotene (Âµg/g)	Chlorophyll (mg/g)
Fresh	500 Â± 1.5	22.8 Â± 1.2
Oven-dried (60 ^oC)	148 Â± 1.2	9.9 Â± 1.2
Air-dried (25 ^oC)	357 Â± 1.3	15.9 Â± 1.1
Frozen (-15 ^oC)	398 Â± 1.5	20.9 Â± 1.1