| Treatments |
No. of fungal and bacterial microorganisms (Log 10 CFUg-1)on the fruit surface per cm2 after different durations (days) in storage |
| 0 |
45 |
75 |
| Fungal |
Bacteria |
Fungal |
Bacteria |
Fungal |
Bacteria |
| Fruits dipped in Field Formulation-2 (10.0%) |
6.8 ± 0.0 |
7.9 ± 0.0 |
0.0 ± 0.0 |
0.0 ± 0.0 |
0.8 ± 0.3 |
0.7 ± 0.3 |
| Wrappers impregnated with Field Formulation-2 (10.0%) |
6.8 ± 0.0 |
7.9 ± 0.0 |
7.4 ± 0.0 |
8.0 ± 0.0 |
7.5 ± 0.0 |
8.1 ± 0.0 |
| Fruitscoated with wax |
6.8 ± 0.0 |
7.9 ± 0.0 |
7.9 ± 0.3 |
8.9 ± 0.4 |
8.3 ± 0.0 |
9.2 ± 0.0 |
| Fruits dipped in Saaf (0.2%) |
6.8 ± 0.0 |
7.9 ± 0.0 |
0.0 ± 0.0 |
0.0 ± 0.0 |
1.0 ± 0.0 |
0.8 ± 0.4 |
| Control |
6.8 ± 0.0 |
7.9 ± 0.0 |
7.9 ± 0.1 |
9.0 ± 0.1 |
9.1 ± 0.0 |
11.0 ± 0.0 |
*Figures in the parentheses are logarithmic transformation values.