Question

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 postharvest treatments?                                                     

Answer 1

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)