Preservative Potential of Biobased Oils on the Physiochemical Quality of Orange Fruits during Storage

Table 1

Effect of variety and oil type on firmness and weight loss during storage.

Variety	Oil type	Firmness ()				Weight loss (%)
		0	10	20	30	0	10	20	30 (days)
V1	Orange	11.50^a	9.13^ab	7.23^abc	5.76^ab		11.42^b	19.00^bc	18.87^c
	Eucalyptus	11.50^a	8.483^abc	7.02^bc	5.55^abc		8.39^c	18.08^bc	18.49^c
	Orange+eucalyptus	11.50^a	10.41^a	9.00^a	7.53^a		5.00^d	8.17^d	11.83^d
	Control	11.50^a	7.28^bc	5.00^de	3.53^cde		11.63^b	20.97^b	22.81^b
V2	Orange	11.00^a	7.58^bc	4.80^e	3.29^de		11.44^b	20.87^b	18.79^c
	Eucalyptus	11.00^a	8.94^abc	7.15^abc	5.77^ab		12.46^b	19.73^b	19.82^bc
	Orange+eucalyptus	11.00^a	10.00^a	8.26^ab	6.88^a		5.43^d	8.53^d	11.09^d
	Control	11.00^a	6.38^cd	4.67^e	3.00^de		16.88^a	25.60^a	31.18^a
V3	Orange	10.70^ab	8.10^abc	5.78^cde	3.19^de		8.00^c	15.53^c	19.81^bc
	Eucalyptus	10.70^ab	8.034^abc	6.80^bcd	4.21^bcde		9.67^c	14.17^c	18.75^c
	Orange+eucalyptus	10.70^ab	9.71^ab	8.26^ab	4.78^bcd		5.27^d	8.23^d	12.41^d
	Control	10.70^ab	6.75^cd	4.38^e	2.24^e		17.40^a	25.94^a	32.26^a
F-LSD (0.05)		NS	NS	1.11	1.20		2.20	3.73	3.61

NS: no significant difference; V1: Valencia; V2: Ibadan sweet; V3: Washington; percent weight loss not computed on day 0. Means in each column followed by the same letter are not significantly different () according to the ANOVA and F-LSD test.