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

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The following table shows the beta carotene and chlorophyllcontents of curry (spice) leaves under different postharvesttreatments.
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 postharvesttreatments?Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â

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4.3 Ratings (644 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