Hi everyone, im doing my final year project about Effect of edible based coating incorporated with aloe vera of shelf life of fresh cut apple.
i have 4 different treatment to coated the apple which are:
- distilled water (control)
- gelatin solution
- 50% aloe vera
- 100% aloe vera
the apple are left for day 0,2,6, and 9
I do analysis about weight loss percentage, titratable acidity, vitamin c, sensory evaluation, and antioxidant assay.
my question is did anyone know the basic steps to analyse the raw data ? what test that I can use using spss for this project ? this is my first trial to do the project. so i am very lack of information on analyzing data.
Hope anyone can show me guidance? Thank you so much :)
For shelf life, it is very essential to fix frequency of defined parameters by monitoring.
1. You should define monitoring parameters
2. compile results from monitoring
3. review results to find any deviation in parameters
4. Compare results with any World wide provided standard according to your chosen parameter
5. Now you are able to set shelf life of your product, by analyzing results of parameters, that where parameters are out of limits gives you shelf life dead line.
Please find my article that included a shelf life study, hope this give you some little help
Aly
you must determine 1- TSS, 2- hardness 3- browning
every week during shelf life
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