. 2024 Sep 25;13(19):3053. doi: 10.3390/foods13193053

Table 3.

Chemical composition of black lemon Chenpi under different aging models and commercial Chenpi.

Group	Day	Sucrose	Glucose	Fructose	5-HMF	Furfural
Group	Day	(mg/g D.W.)
FL	0	40.67 ± 1.69 ^f	104.00 ± 1.22 ^l	15.30 ± 0.42 ^fg	ND	ND
HAL	3	66.75 ± 0.78 ⁱ	79.76 ± 1.37 ⁱ	10.72 ± 1.52 ^e	ND	ND
	6	64.92 ± 0.34 ⁱ	73.00 ± 1.69 ^h	7.53 ± 1.42 ^cd	ND	ND
	9	45.52 ± 1.60 ^g	66.57 ± 2.13 ^g	4.90 ± 0.75 ^abc	ND	ND
	12	66.75 ± 7.43 ⁱ	61.16 ± 0.86 ^f	8.70 ± 0.51 ^de	ND	ND
	15	59.52 ± 1.48 ^h	59.1 ± 1.36 ^ef	6.67 ± 0.48 ^bcd	ND	ND
SCL	3	5.50 ± 0.23 ^b	66.07 ± 0.54 ^g	4.76 ± 1.57 ^ab	ND	ND
	6	2.79 ± 0.70 ^ab	50.87 ± 2.75 ^d	3.38 ± 0.68 ^a	ND	ND
	9	2.15 ± 0.43 ^ab	43.81 ± 0.10 ^c	4.93 ± 0.27 ^abc	0.22 ± 0.00 ^b	ND
	12	1.24 ± 0.79 ^a	34.54 ± 0.95 ^b	13.84 ± 1.37 ^f	0.89 ± 0.00 ^c	ND
	15	0.05 ± 0.39 ^a	27.11 ± 2.33 ^a	10.50 ± 2.41 ^e	1.96 ± 0.01 ^d	ND
HHL	3	22.04 ± 2.25 ^e	113.46 ± 0.25 ^m	13.37 ± 0.35 ^f	ND	ND
	6	16.79 ± 1.99 ^d	100.87 ± 1.42 ^k	14.95 ± 2.46 ^fg	ND	ND
	9	11.90 ± 2.30 ^c	105.74 ± 0.02 ^l	14.37 ± 0.91 ^f	ND	ND
	12	3.85 ± 0.79 ^ab	99.07 ± 1.17 ^k	15.10 ± 1.05 ^fg	ND	ND
	15	0.06 ± 0.03 ^a	86.27 ± 2.26 ^j	17.15 ± 0.24 ^g	0.09 ± 0.02 ^a	ND
FJ	-	0.05 ± 1.62 ^a	57.94 ± 0.15 ^e	61.46 ± 0.23 ^h	2.03 ± 0.04 ^e	0.04 ± 0.03 ^a
CT		58.93 ± 0.65 ^h	64.21 ± 0.04 ^g	89.64 ± 2.57 ⁱ	ND	ND
XC		47.55 ± 2.20 ^g	64.39 ± 0.99 ^g	90.05 ± 3.40 ⁱ	ND	ND

Each value is expressed as mean ± standard deviation (n = 3); “^a–m” means with different letters in the same column have significant difference (p < 0.05). “ND” means not detected. L, F, HA, SC, and HH represent the lemon peel samples, fresh, hot-air drying, steam-drying cycle, and high temperature and humidity, respectively. FJ, CT, and XC were commercial Chenpi samples.