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The increasing demand for functional confectionery products has promoted the incorporation of bioactive ingredients to enhance nutritional and health benefits. In the present investigation, strawberry- aloe vera blended gummies were developed and evaluated for storage stability under ambient (25–30 °C) and refrigerated (4–8 °C) conditions over 90 days. Six formulations (T 0 –T 6 ) with varying strawberry to aloe vera pulp ratios were analyzed at regular intervals for physico-chemical properties (moisture content, total soluble solids, titratable acidity, ash content, reducing sugars, and total sugars), microbial load, and sensory attributes. Moisture content increased significantly with higher aloe vera incorporation, with T 6 (0:100::Strawberry:Aloe vera) exhibiting the highest values. During storage, total soluble solids and titratable acidity showed a gradual increase, whereas ash content declined. Although reducing and total sugars decreased with increasing aloe vera levels, both parameters increased progressively during storage, likely due to polysaccharide hydrolysis and moisture loss. The findings indicate that aloe vera enrichment enhances moisture retention but influences quality attributes during storage. Refrigerated storage proved more effective in maintaining the physico-chemical stability of the developed functional gummies.
Keywords: Strawberry-aloe vera gummies; storage stability; physico-chemical properties; quality; Strawberry-aloeveragummies; storagestability; physico-chemicalproperties
tively(9).Giventheincreasingdemandforplant-based 1.Introduction functionalsnackoptionsandthestabilitychallenges Strawberries (Fragaria × ananassa) rank among the theypose,itisessentialtoevaluatetheinfluenceof mostpopularberriesconsumedglobally,appreciated storage conditions on product quality. Accordingly, fortheirpleasantsweetness,brightredappearance, thepresentinvestigationwasconductedtoexamine andimpressivenutritionalprofile.Theyprovideabun- theimpactofambientandrefrigeratedstorageonthe dantvitaminC,anthocyanins,flavonoids,andother physico-chemical,microbial,andsensoryproperties polyphenolsthatnotonlydefinetheirsensoryappeal ofstrawberry–aloeverablendedgummiesduringstor- butalsoimpartfunctionalhealthbenefits.Thesebioac- age.Theoutcomesofthisstudyareanticipatedtosup- tive constituents are widely recognized for their an- portproductrefinementandguidetheestablishment tioxidantcapacity,anti-inflammatorypotential,and ofsuitablestoragepracticestoimproveshelflifeand protectiveeffectsagainstcardiovasculardisorders(1). marketviabilityoffunctionalgummyproducts. However, despite their nutritional value, strawber- ries are extremely perishable because of their high moisture level and delicate tissue structure. Signifi- 2.MaterialandMethods cantpost-harvestlossesoccurmainlyduetomicrobial spoilageandenzymaticbrowning,whichsubstantially 2.1 PreparationofControlGummies limittheirstoragelifeunderambientconditions(2). FortheformulationoftreatmentT (control),gelatin Similarly, aloe vera (Aloe barbadensis Miller), a suc- was first hydrated in 100 ml of water for 5 minutes and subsequently heated at 70◦C for an additional culentspeciestraditionallyutilizedinmedicinalsys- tems, hasincreasinglyattractedattentionasafunc- 5 minutes to achieve complete dissolution. A sugar tional food component. The inner leaf gel contains syrup was then prepared by mixing citric acid, dis- various bioactive substances, including polysaccha- solvedgelatin,permittedcolouringagents,andflavour- rides(notablyacemannan),vitamins,essentialamino ing compounds. The mixture was manually stirred acids,enzymes,andphenoliccompounds(3).These forapproximately15minuteswhilemaintainingthe temperature at 110 2◦C. The resulting hot gummy constituentsdemonstratemultiplebiologicalactivities ± suchasantimicrobial,antioxidant,immunomodula- masswaspouredintosiliconemoulds(2 × 1.5 × 1cm) andrefrigeratedat4◦Cfor6hourstoensureproper tory,andwound-healingproperties(4,5). Theincor- porationofaloeveragelintofoodformulationscan gelsetting.Aftersolidification,thegummieswerede- enhancefunctionalqualitywhilealsoservingasanat- moulded,packedinpolypropylene(PP)pouches,and ural bio-preservative, thereby supporting improved storedunderrefrigeratedandambientconditionsfor shelfstability.Intherealmofemergingfunctionalfood furtheranalysis.
products,gummieshavegainedconsiderablepopular- ityasaneffectivedeliveryvehicleinthenutraceutical 2.1.1 PreparationofStrawberryandAloeVeraGummies andhealth-foodindustries(6).Theyofferaconvenient, For the blended formulations, gelatin was similarly enjoyable,andconsumer-acceptablemediumforin- soaked in 100 ml of water for 5 minutes and subse- quently heated at 70◦C for an additional 5 minutes corporatingnutrientsandbioactiveingredients.Fruit- basedgummyformulations,particularlythosefortified toensurecompletedissolution. Sixtreatmentcom- with aloe vera, present a novel strategy to enhance binationswereprepared: T (100:0::Strawberry:Aloe nutritional intake while catering to the preferences vera),T (80:20),T (60:40),T (40:60),T (20:80),and 2 3 4 5 ofhealth-consciousindividuals(7).Nevertheless,the T (0:100). Thesugar–gelatinbasewasincorporated overallstabilityandqualityoftheseproductsaresig- withtherespectivestrawberryandaloeverablends nificantlyaffectedbystorageparameters,especially andcookedforapproximately15minutes.Citricacid temperatureandhumidity.Thephysico-chemicalat- wasthenaddedandthemixturewasfurtherheatedfor 5minutesatacontrolledtemperatureof110 2◦C. tributesofgummiessuchasmoisturecontent,totalsol- ± ublesolids(TSS),ashcontent,titratableacidity,reduc- Thecookingendpointwasmonitoredusingahandheld ingsugars,andtotalsugarsarehighlysusceptibleto refractometertoensurethatthetotalsolublesolids environmentalvariations(8).Althoughstorageatambi- (TSS)rangedbetween61and67◦Brix.Thehotgummy enttemperature(25–30°C)ispracticalandeconomical, masswaspouredintosiliconemouldsandallowedto ittendstohastendeteriorationprocesses,including setunderrefrigerationat4◦Cfor6hours. Aftercom- oxidation,microbialgrowth,andunfavorablemoisture pletesetting,thegummiesweredemoulded,packed changes.Conversely,refrigeratedconditions(4–8°C) inpolypropylene(PP)pouches,andstoredat4–8◦C helptoretarddegradativereactions,therebyextending and25–30◦Cforsubsequentevaluation.
shelflifeandpreservingsensoryattributesmoreeffec- 2.2 Physico-ChemicalParameters sodiumhydroxidesolutionusingphenolphthaleinas 2.2.1 Moisturecontent indicatorandclarifiedwith2mlof45percentneutral Moisturecontentoffruitpulpandgummywasdeter- leadacetateforabout30minutes.Excessofleadwas minedasperthestandardprocedureof(10). 5gof removedbyadding5mlof22percentpotassiumox- weighedsamplewastakeninamoisturedishandkept alate. The volume was made to 250 ml and filtered inhotairovenat50-60ºCuntilaconstantweightwas throughWhatmanfilterpaperNo.4.Thefiltratewas obtained.Thelossofweightwasexpressedaspercent titratedagainst10mlofstandardisedFehling’ssolu- moisture, and per cent moisture content was calcu- tion,usingmethyleneblueasanindicator,toabrick latedusingtheformula: redprecipitateforthedeterminationofreducingsug- ars.
Moisturecontent(percent) = F × D Initialweight(g) − Finalweight(g) Reducingsugars(%) = × 100 A × W Initialweight(g) where, 2.2.2 Totalsolublesolids(TSS) F = Factor,D = Dilution,A = Aliquot used (ml),W = TSSwasmeasuredusingahandrefractometerwith Weightorvolumeofsample(gorml) threeranges:0-32ºB,28-62ºB,and58-92ºB.Thedata wererepresentedasdegreeBrix(oB)followingthestan- 2.2.6 Totalsugars dardapproachoutlinedin(11).Thehandrefractometer Ameasuredaliquot(100ml)oftheabovefiltratewas wascalibratedwithpurewaterbeforeuse. takenina250mlvolumetricflaskandwashydrolysed byadding10mlof50percentHCl,keptovernightat 2.2.3 Ashcontent roomtemperature,followedbyneutralizationwith40 Ash content of sample was measured by standard percentsodiumhydroxidesolutionusingphenolph- methodof(10).5mlofsamplewastransferredintoa thaleinasindicator.Thevolumewasmadeto250ml pre-weighedcrucibleandsamplewasigniteduntilno andtitratedagainstFehling’ssolution,asabove,for charredparticlesremainedinthecrucible.Thecrucible totalsugarsandexpressedaspercenttotalsugars.The wasthentransferredintoamufflefurnaceat600oCfor percentageofreducingandtotalsugarswascalculated 5 hrs or until white ash was obtained. The crucible usingtheequation: wascooledinadesiccatorandweighedtoaconstant weight.Thedifferenceinweightofsilicacrucibleswith F × D ashandemptycruciblewascalculatedusingthefor- Totalsugars(%) = × 100 A × W mulaandexpressedaspercent.
where, Weightofash(g) × 100 Ash(percent) = Weightofsample(g) F = Factor,D = Dilution,A = Aliquot used (ml),W = Weightorvolumeofsample(gorml) 2.2.4 Titratableacidity The titratable acidity was determined by titrating a 3.RESULTSANDDISCUSSION knownvolumeofsample(10ml)againstastandard 0.1NNaOHsolution,usingphenolphthaleinasanindi- 3.1 MoistureContent catortoachievealittlepinktint.Thetitratableacidity A significant rise in moisture content was recorded wasdeterminedasapercentageofcitricacid(10). amongthetreatmentswithincreasingproportionsof aloeverainthestrawberry–aloeverablendedgum- T × N × V × Eq.Wt. × 100 Acidity(%) mies(Table1).Themaximummeanmoisturecontent = W × A × 1000 wasobservedintreatmentT (0:100::Strawberry:Aloe Where vera),registering33.09percentunderrefrigeratedstor- ageand33.04percentunderambientconditions.Con- T = Titre value, N = Normality of NaOH, V = Volume versely,theminimummoisturevalueswerenotedinT made,W=Weightofsample,A=Aliquotused (100:0::Strawberry:Aloevera),showing23.72percent 2.2.5 Reducingsugars and23.66percentunderrefrigeratedandambientstor- LaneandEynon’s(1923)volumetricmethodasdetailed age,respectively.Theincreaseinmoisturecontentcan by(11)wasfollowedforthecalculationofreducingand beattributedtotheinherentlyhighwatercontentof totalsugars.Measuredquantityofsample(20g)was aloevera,whichrangesfrom96.62percentto99.61per takenin250mlvolumetricflasktowhich100mldis- cent[?, ?].Comparablefindingswerereportedby[?], tilledwaterwasaddedandneutralisedwith40percent whodocumentedenhancedmoisturelevelsfollowing aloeveraincorporationinguava–aloeverajelly.Simi- 3.2 AshContent larly,[?]observedreducedmoisturecontentwhenthe Ash content represents the total mineral residue re- proportionofaloeveradecreasedindragonfruit–aloe maining after complete combustion of organic mat- verajellyformulations.
ter in a food sample. In the present study, a signif- icant (p < 0.05) decrease in ash content was ob- Overthe90-daystorageperiod,agradualreductionin servedinstrawberry–aloeverablendedgummieswith moisturecontentwasnotedintheblendedgummies, increasingincorporationofaloeverapulp. Thecon- decliningfrom29.35percentto28.58percentunder troltreatmentT ,whichdidnotcontainfruitpulp,ex- refrigerated conditions and to 28.52 per cent under hibitedthelowestashcontent.Thehighestashvalue ambientstorage.Thesefindingsalignwiththeresults of0.49percentwasrecordedintreatmentT (100:0; reportedby[?, ?, ?]instudiesonpomegranategummy Strawberry:Aloevera),whereastheminimumvalueof candy,guava–carrotjelly,anddragonfruitjelly,respec- 0.14percentwasobservedinT underbothrefriger- tively.Theauthorssuggestedthatmoisturelossduring atedandambientstorageconditions.Thesefindings storagemaybeassociatedwithrepeatedopeningof areconsistentwiththosereportedby[?]and[?],who packagesforsamplingpurposes. Similardecreasing alsodocumentedreductionsinashcontentwithhigher trendswerealsodocumentedby[?]instrawberryjam, incorporationofaloeveraindragonfruitandguava [?]inguavaandpineapplejelly,and[?]inguava–aloe jellies,respectively.
verajelly. Furthermore, [?, ?]indicatedthatinterac- tionsbetweencitricacidandgelatinduringthermal Storagedurationalsoinfluencedashcontent,witha processingmayinfluencemoistureretentioningummy gradualdeclineobservedoverthe90-daystoragepe- formulations. Additionally,[?]reportedthatgelatin- riod.Theaverageashcontentdecreasedfrom0.37per basedproductstendtoretainhigherinitialmoisture; centto0.30percentunderrefrigeratedstorageandto however,theyaremoresusceptibletogradualmois- 0.28percentunderambientconditions. Amongthe turelossovertimeduetoevaporationfromthegelatin treatments,T maintainedthehighestmeanashval- network.
uesof0.45percent(refrigerated)and0.44percent (ambient),whileT recordedthelowestmeanvalueof 3.1.1 TotalSolubleSolids(TSS) 0.12percentunderbothstorageconditions. Similar Totalsolublesolids(TSS)representanimportantqual- decliningtrendsduringstoragewerereportedby[?]in ity parameter in fruit-based products, as they are datejellyandby[?]inguava–aloeverajam,wherethe closelyassociatedwithsweetness,flavourprofile,and decreasewasattributedtothedegradationofmineral overallconsumeracceptance. Inthepresentinvesti- componentsandassociatedorganicsubstancesduring gation,thehighestmeanTSSvalueof67.00◦Brixwas prolongedstorage.
observedintreatmentT (control),whilethelowest valueof64.89◦BrixwasrecordedinT (0:100;Straw- 6 3.3 TitratableAcidity berry:Aloevera)underbothrefrigeratedandambient Thetitratableacidityvaluesofstrawberry–aloevera storageconditions.ThereductioninTSSwithincreas- blendedgummiesarepresentedinTable4. Asignif- inglevelsofaloeveramaybeattributedtoitscompar- icant (p < 0.05) variation in acidity was observed ativelylowersolublesolidscontentthanstrawberries. amongthetreatmentswithdifferentlevelsofaloevera Similarfindingswerereportedby[?],whoobserveda incorporation,aswellasduringthethree-monthstor- significantdecreaseinTSSfollowingtheincorporation ageperiodundervaryingtemperatureconditions.The ofaloeverapulpinguava–aloeverajam.
highestacidity(0.76percent)wasrecordedintreat- ment T (100:0; Strawberry:Aloe vera), whereas the AnincreasingtrendinTSSwasobservedduringthestor- ◦ lowestvalue(0.42percent)wasobservedinthecon- ageperiod(Table4).TheinitialTSSvalueof66.11 Brix ◦ troltreatmentT underbothrefrigeratedandambi- increasedto66.76 Brixunderrefrigeratedconditions ◦ entstorageconditions.Theseobservationsareconsis- and66.79 Brixunderambientstorageafter90days. tentwiththefindingsof[?],whoreportedadecrease Thisincreasemaybeattributedtothehydrolysisof inaciditywithincreasinglevelsofaloeverainguava– complex carbohydrates into simpler soluble sugars aloeverajam,attributingthereductiontothecompar- andtheconversionofcertaininsolublesolidsintosol- ativelylowernaturalacidityofaloeverathanguava. ubleforms[?, ?].Comparabletrendswerereportedby [?]inkarondajelly,[?]inguavajellybars,[?]inaloe During the 90-day storage period, titratable acidity vera–ginger–sweetlimeRTSbeverage,[?]inguavajam, showedagradualincrease,risingfromaninitialvalue [?]inwoodapplejelly,[?]indragonfruitjelly,and[?] of0.67percentto0.73percentunderrefrigeratedstor- inguava–aloeverajamunderdifferentstoragecondi- ageand0.72percentunderambientconditions.This tions.
increasemaybeassociatedwiththeformationofor- gummies T0 29.70 29.48 29.21 29.04 29.36 29.70 29.37 28.19 28.98 29.06 T1 24.19 23.85 23.53 23.31 23.72 24.19 23.80 23.46 23.20 23.66 T2 26.69 26.38 26.08 25.82 26.24 26.69 26.33 25.94 25.79 26.19 T3 29.53 29.30 29.13 28.87 29.21 29.53 29.27 29.06 28.80 29.17 T4 30.18 29.97 29.66 29.39 29.80 30.18 29.91 29.58 29.33 29.75 T5 31.71 31.56 31.23 30.92 31.36 31.71 31.48 31.15 30.88 31.31 T6 33.45 33.22 32.96 32.73 33.09 33.45 33.14 32.87 32.68 33.04 Mean 29.35 29.11 28.83 28.58 29.35 29.04 28.61 28.52 EffectofblendingandstorageperiodonTSS(◦Brix)contentofstrawberryandaloeverablended Table2.
gummies T0 67.00 67.11 67.45 67.80 67.34 67.00 67.13 67.48 67.84 67.36 T1 66.90 67.21 67.57 67.93 67.40 66.90 67.24 67.62 68.00 67.44 T2 66.83 66.92 67.00 67.23 67.00 66.83 66.96 67.05 67.28 67.03 T3 66.26 66.53 66.83 66.97 66.65 66.26 66.59 66.91 67.02 66.70 T4 65.74 65.91 66.06 66.38 66.02 65.74 65.98 66.13 66.29 66.04 T5 65.17 65.24 65.48 65.70 65.40 65.17 65.33 65.56 65.73 65.45 T6 64.89 64.99 65.13 65.29 65.08 64.89 65.04 65.18 65.34 65.11 Mean 66.11 66.27 66.50 66.76 66.11 66.32 66.56 66.79 A × B × C =NS 3*Treatments Refrigeratedstorage Ambientstorage T0 0.14 0.13 0.11 0.09 0.12 0.14 0.13 0.11 0.08 0.12 T1 0.49 0.47 0.43 0.40 0.45 0.49 0.46 0.41 0.40 0.44 T2 0.44 0.41 0.38 0.35 0.40 0.44 0.41 0.38 0.34 0.39 T3 0.42 0.39 0.36 0.33 0.38 0.42 0.38 0.36 0.31 0.37 T4 0.39 0.35 0.32 0.30 0.34 0.39 0.35 0.32 0.30 0.34 T5 0.36 0.33 0.31 0.27 0.32 0.36 0.33 0.30 0.26 0.31 T6 0.33 0.31 0.29 0.28 0.30 0.33 0.31 0.28 0.26 0.30 Mean 0.37 0.36 0.33 0.30 0.37 0.34 0.31 0.28 Storageconditions(A) =NS A × B =NS B × C =NS ganicacidsresultingfromthedegradationofascorbic (23).Additionally,thehydrolysisofcomplexpolysac- acidduringstorage[?].Similarincreasingtrendswere charidessuchaspectinandgelatinizedstarchmight reportedby[?]inkarondajelly,[?]inguavajellybars, havecontributedtotheelevatedsugarconcentration [?]indragonfruitjelly,and[?]inguava–aloeverajam overtime. Comparableresultswerereportedby(24) storedunderdifferenttemperatureconditions. inkarondajelly,(29)inpomegranate–sapotajelly,and (30)insapota–beetrootjelly.Furthersupportforthis trendwasprovidedby(31)and(32),whodocumented 3.4 ReducingSugars anincreaseinreducingsugarsduringprolongedstor- A gradual reduction in reducing sugar content was ageofvariousfruitjams,includingmangojam. observed with increasing levels of aloe vera incor- poration in the strawberry–aloe vera blended gum- 3.5 TotalSugars mies(Table5). Underrefrigeratedstorage,reducing As presented in Table 6, the total sugar content of sugarsdecreasedfrom24.76percentintreatmentT strawberry–aloe vera blended gummies decreased (100:0::Strawberry:Aloevera)to19.37percentintreat- withincreasinglevelsofaloeveraintheformulations. mentT(0:100::Strawberry:Aloevera).Similarly,under Underrefrigeratedstorage,totalsugarsdeclinedfrom ambientstorageconditions,thevaluesdeclinedfrom 55.03 per cent to 40.66 per cent, while under ambi- 24.57percentto19.19percentacrossthetreatments. entconditionstheydecreasedfrom55.12percentto Thehighestmeanreducingsugarcontentwasrecorded 40.74percent.Thehighestmeantotalsugarcontent intreatmentT,withvaluesof24.76percentunderre- wasrecordedintreatmentT (100:0;Strawberry:Aloe frigeratedstorageand24.57percentunderambient vera),withvaluesof55.03percentunderrefrigerated conditions.Incontrast,thelowestmeanvalueswere storageand55.12percentunderambientconditions. observedintreatmentT,registering19.37percentand In contrast, the lowest values were observed in T 19.19percentunderrefrigeratedandambientstorage, (0:100;Strawberry:Aloevera),registering40.66percent respectively.Throughoutthe90-daystorageperiod,re- and40.74percentunderrefrigeratedandambientstor- ducingsugarlevelsexhibitedagradualincrease,rising ageconditions,respectively.
fromaninitialvalueof21.40percentto22.24percent underrefrigeratedconditionsand22.18percentun- Duringthe90-daystorageperiod,aslightbutsignif- derambientstorage.Thisincreasemaybeattributed icant increase in total sugar content was observed. totheconversionofnon-reducingsugarsintoreduc- The values increased from an initial 48.91 per cent ingsugars,asadeclineinnon-reducingsugarsdirectly to 49.84 per cent under refrigerated storage and to contributestoacorrespondingriseinreducingsugars 50.00percentunderambientconditionsbytheend gummies 3*Treatments Refrigeratedstorage Ambientstorage T0 0.42 0.45 0.48 0.50 0.46 0.42 0.44 0.47 0.49 0.46 T1 0.76 0.77 0.79 0.81 0.78 0.76 0.77 0.78 0.80 0.78 T2 0.74 0.75 0.78 0.80 0.77 0.74 0.75 0.77 0.79 0.76 T3 0.72 0.74 0.76 0.78 0.75 0.72 0.74 0.75 0.77 0.75 T4 0.71 0.73 0.74 0.77 0.74 0.71 0.72 0.73 0.75 0.73 T5 0.68 0.69 0.71 0.73 0.70 0.68 0.69 0.70 0.72 0.70 T6 0.64 0.66 0.69 0.70 0.67 0.64 0.65 0.67 0.69 0.66 Mean 0.67 0.68 0.71 0.73 0.67 0.68 0.69 0.72 Storageconditions(A) =NS A × B =NS A × C =NS A × B × C =NS
T2 22.48 22.70 23.02 23.31 23.01 22.48 22.66 22.98 23.27 22.85 T3 21.98 22.23 22.46 22.72 22.47 21.98 22.19 22.40 22.68 22.31 T4 21.21 21.63 21.94 22.11 21.89 21.21 21.56 21.89 22.04 21.68 T5 20.89 21.12 21.47 21.68 21.42 20.89 21.11 21.35 21.59 21.24 T6 18.84 19.06 19.41 19.63 19.37 18.84 19.01 19.34 19.56 19.19 Mean 21.40 21.68 22.00 22.24 21.40 21.64 21.94 22.18 ofstorage. Thisincreasemaybeattributedtomois- tributedtotheoverallriseintotalsugarcontent.Fur- ture loss and the conversion of starch into simpler thermore,thisincreasemayalsobeassociatedwith sugarsduringstorage.Similarincreasingtrendswere thesimultaneousriseintotalsolublesolidsobserved reportedinearlierstudies,includingsapotajelly[?], inthegummies[?].
woodapplejelly[?],pomegranate–sapotajelly[?],and dragonfruitjelly[?]storedunderdifferentstoragecon- ditions.Thebreakdownofinsolublepolysaccharides 4.DECLARATION andstarchintosolublesugarsduringstoragelikelycon- Theauthorsdeclarethatthereisnoconflictofinterest. gummies T0 52.73 53.01 53.59 53.81 53.29 52.73 53.05 53.67 53.94 53.35 T1 54.49 54.83 55.27 55.53 55.03 54.49 54.96 55.39 55.62 55.12 T2 53.65 53.97 54.18 54.40 54.05 53.65 54.01 54.30 54.58 54.14 T3 49.11 49.38 49.54 50.92 49.49 49.11 49.45 49.67 51.04 49.82 T4 48.87 49.02 49.36 49.78 49.26 48.87 49.08 49.45 49.90 49.33 T5 43.48 43.66 43.81 44.17 43.78 43.48 43.71 43.92 44.23 43.84 T6 40.06 40.44 40.85 41.29 40.66 40.06 40.49 40.97 41.42 40.74 Mean 48.91 49.19 49.51 49.84 48.91 49.25 49.62 50.10 68(1–3):3–37.
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