| IncubationTimes (hrs) |
Different temperatures(°C) |
Water content (g/100 g) |
Water content reduction (%) |
WIS (g/100 g) |
WIS reduction (%) |
| 0 |
40 |
89.97 ± 0.12 |
100 |
1.03 ± 0.06 |
100 |
| 0 |
50 |
89.87 ± 0.09 |
100 |
1.13 ± 0.08 |
100 |
| 0 |
55 |
89.54 ± 0.013 |
100 |
1.46 ± 0.11 |
100 |
| 3 |
40 |
89.03 ± 0.04 |
98.96 |
0.93 ± 0.15 |
90.6 |
| 3 |
50 |
88.89 ± 0.06 |
98.91 |
0.99 ± 0.09 |
87.12 |
| 3 |
55 |
88.45 ± 0.07 |
98.78 |
1.10 ± 0.05 |
75.05 |
| 6 |
40 |
88.14 ± 0.11 |
97.97 |
0.89 ± 0.11 |
86.50 |
| 6 |
50 |
88.00 ± 0.08 |
97.92 |
0.88 ± 0.04 |
77.60 |
| 6 |
55 |
87.48 ± 0.12 |
97.70 |
0.97 ± 0.09 |
66.43 |
| 9 |
40 |
87.44 ± 0.11 |
97.19 |
0.70 ± 0.16 |
67.90 |
| 9 |
50 |
87.23 ± 0.04 |
97.06 |
0.77 ± 0.06 |
67.45 |
| 9 |
55 |
86.72 ± 0.09 |
96.85 |
0.76 ± 0.11 |
52.13 |
| 24 |
40 |
86.93 ± 0.05 |
96.62 |
0.52 ± 0.14 |
50.00 |
| 24 |
50 |
86.60 ± 0.07 |
96.36 |
0.63 ± 0.07 |
55.68 |
| 24 |
55 |
86.04 ± 0.08 |
96.09 |
0.68 ± 0.13 |
46.46 |
|
| ± Standard Deviation (SD) with n=3 |
| Table 1: Effect of different temperatures incubation on water content and water-insoluble solids of pumpkin fruit during storage for 24 hours. |
