Treatments Storage Intervals (Days) % Decrease Means 0 15 30 45 60 75 90 S0 53.10 48.01 41.43 36.00 30.19 25.78 18.19 65.74 36.10d S1 55.80 52.00 48.20 46.00 41.80 39.10 35.00 37.28 45.41ab S2 51.31 48.76 43.13 39.89 36.75 33.10 30.00 41.53 40.42c S3 58.00 55.40 50.00 42.00 36.30 32.70 29.90 48.45 43.47b S4 59.00 54.12 49.08 45.10 40.60 37.00 34.00 42.37 45.56ab S5 57.40 53.00 48.40 44.10 42.70 40.00 38.50 32.93 46.30a S6 49.12 46.40 42.89 37.45 32.67 28.98 25.00 49.10 37.50d Means 54.82a 51.10b 46.16c 41.51d 37.29e 33.81f 30.08g

S-Soluble

Table 4: Analysis of Ascorbic acid content (mg/100g) of different treatment of strawberry fruit stored at ambient temperature