treatments

Treatments	Storage period (months)			Averagetreat.
Treatments	2	4	6	Averagetreat.
Moisture content (%)
T₀	62.26± 1.29^g	63.60 ± 1.27^e	65.78 ± 0.74^a	63.88^A
T₁	61.29 ± 1.29^jh	63.21 ± 1.32^f	65.38 ± 1.00^b	63.29^B
T₂	59.88 ± 1.25^j	64.06 ± 1.20^d	64.29 ± 0.83^d	62.74^C
T₃	60.40 ± 1.37ⁱ	63.56 ± 1.67^e	64.85 ± 0.85^c	62.94^C
T₄	59.21 ± 1.11^k	62.10 ± 1.45^g	64.11 ± 0.85^d	61.81^D
Averagestorage	60.61^C	63.31^B	64.88^A
Protein content (%)
T₀	4.15± 1.06^bc	3.87 ± 1.05^d	2.23 ± 0.32^g	3.42^B
T₁	5.23 ± 0.24^a	3.81 ± 0.81^d	2.46 ± 0.14^f	3.84^A
T₂	4.59 ± 0.66^b	3.21± 0.83^e	2.11 ± 0.18^g	3.30^B
T₃	4.29 ± 0.80^c	3.18± 1.13^e	2.05 ± 0.23^g	3.17^BC
T₄	4.72 ± 0.59^b	3.05 ± 0.96^e	2.10 ± 0.33^g	3.29^B
Averagestorage	4.60^A	3.42^B	2.19^C
Fatcontent (%)
T₀	1.61 ± 0.36^cde	1.39 ± 0.16^g	2.29 ± 0.14^a	1.43^A
T₁	1.31 ± 0.23^f	1.57 ± 0.36^g	2.03 ± 0.45^b	1.30^B
T₂	1.53 ± 0.31^cdef	1.45 ± 0.26^g	2.42 ± 1.02^a	1.47^A
T₃	1.49 ± 0.36^def	1.53 ± 0.18^g	1.78 ± 0.28^g	1.27^B
T₄	1.38 ± 0.29^ef	1.57 ± 0.30^g	1.65 ± 0.29^cd	1.20^B
Averagestorage	1.46^B	1.50^C	2.03^A

Values are mean ± SD.
*Means in the same columns and rows bearing same superscript small letters are not significantly different (p ≥ 0.05)
**Means in the same row with the same superscript capital letters are not significantly different (p ≤ 0.05).
***Means in the same column bearing different superscript capital letters are significantly different (p ≤ 0.01).
T₀ = Control
T₁ = Ascorbic acid (0.5 mg/g)
T₂ = Citric acid (2 mg/g)
T₃ = Ascorbic acid (0.25 mg/g) and Citric acid (1 mg/g)
T₄ = Ascorbic acid (0.5 mg/g) and Citric acid (2 mg/g)

Table 3: Effect of chemical treatments and storage periods on moisture, protein, and fat contents of garlic paste.ste.