In: Statistics and Probability
The following table shows the beta carotene and chlorophyll contents of curry (spice)
leaves under different postharvest treatments.
Postharvest storage temperature & treatment |
β-carotene (µg/g) |
Chlorophyll (mg/g) |
Fresh |
500 ± 1.5 |
22.8 ± 1.2 |
Oven-dried (60 oC) |
148 ± 1.2 |
9.9 ± 1.2 |
Air-dried (25 oC) |
357 ± 1.3 |
15.9 ± 1.1 |
Frozen (-15 oC) |
398 ± 1.5 |
20.9 ± 1.1 |
Were there significant differences in carotene and chlorophyll contents under the
different post harvest treatments?
The lower and upper limits for different postharvest treatments are depicted in the below table.
Postharvest storage temperature & treatment |
β-carotene (µg/g) |
Chlorophyll (mg/g) |
Fresh | (498.5 , 501.5) | (21.6 , 24.0) |
Oven-dried (60 oC) | (146.8 , 149.2) | (8.7 , 11.1) |
Air-dried (25 oC) | (355.7 , 358.3) | (14.8 , 17.0) |
Frozen (-15 oC) | (396.5 , 399.5) | (19.8 , 22.0) |
The intervals for β-carotene (µg/g) for any postharvest storage temperature & treatment do not overlaps. We conclude that there is significant differences in carotene contents under the different postharvest treatments.
The intervals for Chlorophyll (mg/g) for Fresh and Frozen (-15 oC) overlaps.. We conclude that there is no significant differences in chlorophyll contents under the Fresh and Frozen (-15 oC) conditions. The intervals for Chlorophyll (mg/g) for other postharvest storage temperature & treatment do not overlaps. Thus, there is significant differences in chlorophyll contents between Oven-dried (60 oC) and Air-dried (25 oC). These two treaments also have significant differences in chlorophyll contents as compared with Fresh or Frozen (-15 oC)