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