Table 2 Changes in firmness, soluble solids and titratable acidity of tomatoes and paprikas during storage

Target	Storage periods (day)	Firmness (N)		Soluble solids (°Brix)		Titratable acidity (%)
		Control	MAP	Control	MAP	Control	MAP
Tomato	0	821.52±117.121) ,a		3.37±0.2bcd		0.38±0.02b
	7	767.67±90.12a	790.37±98.71a	3.55±0.13a	3.42±0.11ab	0.45±0.07a	0.37±0.03bc
	14	682.68±86.62b	756.67±85.18a	3.23±0.14de	3.20±0.17e	0.36±0.02bcd	0.34±0.03de
	21	597.44±145.34c	668.15±81.86b	3.40±0.15bc	3.30±0.13bcde	0.36±0.03bcd	0.37±0.02bcd
	28	424.89±101.15d	470.92±61.88d	3.26±0.17cde	3.29±0.15bcde	0.34±0.04cde	0.31±0.02e
	Paprika	0	745.34±98.44a		6.98±0.32b		0.168±0.008b
7		610.04±125.17c	682.68±86.62b	7.36±0.35a	7.22±0.26ab	0.163±0.011b	0.169±0.012b
14		574.08±95.01c	599.85±92.07c	7.17±0.24ab	7.21±0.28ab	0.183±0.010a	0.151±0.013c
21		424.89±101.15d	580.05±118.11c	7.22±0.26ab	6.60±0.40c	0.174±0.017ab	0.136±0.011d
28		305.22±80.52e	563.56±87.14c	7.2±0.55ab	6.98±0.25b	0.165±0.017b	0.129±0.011d

The values represent mean±SD for each experiments.
Different superscripts within each Hunter's color differences indicate significant differences at p<0.05 by Duncan's multiple range test.