## 3 Results and Discussion
### Color Parameters, Browning and Whitening Index
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & **Sample** & \(\mathbf{L^{*}}\) & \(\mathbf{a^{*}}\) & \(\mathbf{b^{*}}\) & \(\mathbf{\Delta E}\) & \(\mathbf{BI}\) & \(\mathbf{WI}\) \\ \hline \multirow{3}{*}{Fresh apple samples} & S0 & 51.93 \({}^{\text{a}}\)\(\pm\) 1.13 & \(-\)1.42 \({}^{\text{a}}\)\(\pm\) 0.14 & 18.36 \({}^{\text{b}}\)\(\pm\) 0.45 & - & 40.27 \({}^{\text{b}}\)\(\pm\) 1.23 & 48.52 \({}^{\text{a}}\)\(\pm\) 1.14 \\  & G0 & 64.28 \({}^{\text{a}}\)\(\pm\) 4.86 & \(-\)2.29 \({}^{\text{a}}\)\(\pm\) 0.55 & 27.30 \({}^{\text{a}}\)\(\pm\) 1.64 & - & 50.63 \({}^{\text{a}}\)\(\pm\) 0.94 & 54.85 \({}^{\text{a}}\)\(\pm\) 2.94 \\  & F0 & 57.7 \({}^{\text{a}}\)\(\pm\) 7.03 & \(-\)3.47 \({}^{\text{b}}\)\(\pm\) 0.33 & 19.83 \({}^{\text{b}}\)\(\pm\) 1.51 & - & 36.29 \({}^{\text{b}}\)\(\pm\) 1.09 & 53.02 \({}^{\text{a}}\)\(\pm\) 5.73 \\ \hline \multirow{6}{*}{Dried apple chip samples} & S1 & 57.69 \({}^{\text{e}}\)\(\pm\) 2.42 & 10.62 \({}^{\text{a}}\)\(\pm\) 0.93 & 20.56 \({}^{\text{c}}\)\(\pm\) 0.40 & 40.17 \({}^{\text{a}}\)\(\pm\) 2.32 & 57.02 \({}^{\text{a}}\)\(\pm\) 2.28 & 51.76 \({}^{\text{d}}\)\(\pm\) 2.28 \\  & S2 & 67.39 \({}^{\text{c}}\)\(\pm\) 0.93 & 5.09 \({}^{\text{c}}\)\(\pm\) 0.19 & 24.41 \({}^{\text{b}}\)\(\pm\) 0.62 & 32.81 \({}^{\text{c}}\)\(\pm\) 1.08 & 49.63 \({}^{\text{b}}\)\(\pm\) 1.27 & 58.94 \({}^{\text{c}}\)\(\pm\) 1.09 \\  & G1 & 71.83 \({}^{\text{b}}\)\(\pm\) 0.43 & 3.02 \({}^{\text{d}}\)\(\pm\) 0.33 & 24.77 \({}^{\text{b}}\)\(\pm\) 0.81 & 29.47 \({}^{\text{de}}\)\(\pm\) 0.40 & 44.42 \({}^{\text{b}}\)\(\pm\) 0.67 & 62.36 \({}^{\text{ab}}\)\(\pm\) 0.38 \\  & G2 & 76.10 \({}^{\text{a}}\)\(\pm\) 1.05 & 2.09 \({}^{\text{d}}\)\(\pm\) 0.37 & 27.56 \({}^{\text{a}}\)\(\pm\) 0.47 & 28.76 \({}^{\text{e}}\)\(\pm\) 0.26 & 45.86 \({}^{\text{b}}\)\(\pm\) 0.13 & 63.44 \({}^{\text{a}}\)\(\pm\) 0.36 \\  & F1 & 65.85 \({}^{\text{cd}}\)\(\pm\) 0.94 & 12.08 \({}^{\text{a}}\)\(\pm\) 0.32 & 17.59 \({}^{\text{d}}\)\(\pm\) 0.29 & 32.49 \({}^{\text{cd}}\)\(\pm\) 0.93 & 44.05 \({}^{\text{b}}\)\(\pm\) 0.84 & 59.73 \({}^{\text{bc}}\)\(\pm\) 0.95 \\  & F2 & 63.65 \({}^{\text{d}}\)\(\pm\) 1.01 & 7.10 \({}^{\text{b}}\)\(\pm\) 0.80 & 25.53 \({}^{\text{b}}\)\(\pm\) 0.29 & 36.78 \({}^{\text{b}}\)\(\pm\) 1.08 & 58.42 \({}^{\text{a}}\)\(\pm\) 1.54 & 55.01 \({}^{\text{d}}\)\(\pm\) 1.06 \\ \hline \multirow{6}{*}{Dried apple chip samples} & S1 & 47.39 \({}^{\text{c}}\)\(\pm\) 1.17 & 9.31 \({}^{\text{a}}\)\(\pm\) 0.65 & 18.39 \({}^{\text{d}}\)\(\pm\) 0.76 & 48.41 \({}^{\text{a}}\)\(\pm\) 0.95 & 62.73 \({}^{\text{ab}}\)\(\pm\) 1.51 & 43.48 \({}^{\text{c}}\)\(\pm\) 0.97 \\  & S2 & 71.51 \({}^{\text{a}}\)\(\pm\) 3.01 & 3.98 \({}^{\text{b}}\)\(\pm\) 1.12 & 25.44 \({}^{\text{ab}}\)\(\pm\) 1.42 & 30.32 \({}^{\text{c}}\)\(\pm\) 3.27 & 47.39 \({}^{\text{cd}}\)\(\pm\) 3.93 & 61.58 \({}^{\text{a}}\)\(\pm\) 3.29 \\  & G1 & 61.63 \({}^{\text{b}}\)\(\pm\) 1.01 & 9.14 \({}^{\text{a}}\)\(\pm\) 0.91 & 25.96 \({}^{\text{ab}}\)\(\pm\) 0.31 & 39.09 \({}^{\text{b}}\)\(\pm\) 0.78 & 64.44 \({}^{\text{a}}\)\(\pm\) 0.93 & 52.77 \({}^{\text{b}}\)\(\pm\) 0.77 \\  & G2 & 70.31 \({}^{\text{a}}\)\(\pm\) 0.40 & 3.73 \({}^{\text{b}}\)\(\pm\) 0.22 & 26.94 \({}^{\text{a}}\)\(\pm\) 0.73 & 32.22 \({}^{\text{c}}\)\(\pm\) 0.64 & 51.09 \({}^{\text{cd}}\)\(\pm\) 1.10 & 59.72 \({}^{\text{a}}\)\(\pm\) 0.63 \\  & F1 & 58.09 \({}^{\text{b}}\)\(\pm\) 1.26 & 8.21 \({}^{\text{a}}\)\(\pm\) 0.03 & 21.13 \({}^{\text{c}}\)\(\pm\) 0.48 & 39.43 \({}^{\text{b}}\)\(\pm\) 0.90 & 54.84 \({}^{\text{bc}}\)\(\pm\) 0.20 & 52.34 \({}^{\text{b}}\)\(\pm\) 0.90 \\  & F2 & 73.57 \({}^{\text{a}}\)\(\pm\) 2.86 & 4.05 \({}^{\text{b}}\)\(\pm\) 0.78 & 24.52 \({}^{\text{b}}\)\(\pm\) 0.99 & 28.33 \({}^{\text{c}}\)\(\pm\) 1.37 & 43.76 \({}^{\text{d}}\)\(\pm\) 0.42 & 63.65 \({}^{\text{a}}\)\(\pm\) 1.53 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Color parameters of fresh and dried apple chips during storage under ambient conditions.