. 2015 Nov 4;53(3):1620–1632. doi: 10.1007/s13197-015-2076-9

Table 4.

Carbohydrate content (mmol/g FW) in onions kept in the storage chamber for 9 months at 4 °C, 10 °C and 25 °C

	0	1	2	3	4	5	6	7	8	9
4 °C
Fructose	0.13 ± 0.01^a	0.15 ± 0.00 ^a	0.11 ± 0.02^ab	0.12 ± 0.01^a	0.10 ± 0.01^b	0.10 ± 0.01^a	0.06 ± 0.00 ^a	0.07 ± 0.00 ^a	0.07 ± 0.01^b	0.09 ± 0.01^a
Glucose	0.15 ± 0.01^ab	0.19 ± 0.02 ^ab	0.16 ± 0.01^ab	0.16 ± 0.01^ab	0.14 ± 0.00 ^a	0.14 ± 0.01^b	0.13 ± 0.01^ab	0.13 ± 0.01^b	0.12 ± 0.01^a	0.10 ± 0.01^b
Sucrose	0.01 ± 0.00 ^ab	0.03 ± 0.00 ^a	0.03 ± 0.00^ab	0.03 ± 0.04^a	0.02 ± 0.00 ^a	0.01 ± 0.00^a	0.01 ± 0.00^ab	0.01 ± 0.00^ab	0.01 ± 0.00^ab	0.01 ± 0.00^a
10 °C
Fructose	0.13 ± 0.01^a	0.16 ± 0.01^a	0.12 ± 0.01^a	0.11 ± 0.00 ^a	0.11 ± 0.00 ^ab	0.11 ± 0.01^ab	0.06 ± 0.02^ab	0.06 ± 0.00 ^b	0.05 ± 0.01^a	0.08 ± 0.01^a
Glucose	0.15 ± 0.01^ab	0.18 ± 0.03^ab	0.15 ± 0.01^bc	0.15 ± 0.01^a	0.15 ± 0.01^a	0.15 ± 0.00^a	0.15 ± 0.01^a	0.11 ± 0.0^b	0.12 ± 0.01^b	0.13 ± 0.01^b
Sucrose	0.01 ± 0.00^a	0.03 ± 0.00 ^a	0.03 ± 0.00 ^a	0.03 ± 0.00 ^a	0.03 ± 0.00^a	0.02 ± 0.01^ab	0.02 ± 0.01^a	0.02 ± 0.03^a	0.02 ± 0.03^a	0.01 ± 0.00^a
25 °C
Fructose	0.13 ± 0.01^a	0.10 ± 0.01^ab	0.08 ± 0.01^a	0.08 ± 0.0^a	0.07 ± 0.00 ^a	0.06 ± 0.01^ab	0.06 ± 0.00 ^ab	0.05 ± 0.01^b	0.05 ± 0.01^b	0.05 ± 0.01^b
Glucose	0.15 ± 0.01^ab	0.13 ± 0.02^a	0.15 ± 0.01^a	0.14 ± 0.00^ab	0.14 ± 0.00^ab	0.16 ± 0.01^a	0.16 ± 0.01^a	0.15 ± 0.01^a	0.15 ± 0.01^ab	0.13 ± 0.01^a
Sucrose	0.01 ± 0.00^ab	0.03 ± 0.00^ab	0.04 ± 0.01^ab	0.04 ± 0.00^a	0.03 ± 0.00 ^a	0.05 ± 0.01^a	0.04 ± 0.01^a	0.04 ± 0.00 ^a	0.04 ± 0.00 ^a	0.04 ± 0.00^a
Calibration curve equations for carbohydrate content
Carbohydrate	Equation	r ²
Fructose	x = (y + 0.009)/0.000000122	0.9975
Glucose	x = (y + 0.02005)/0.000000193	0.9985
Sucrose	x = (y + 0.00946)/0.000000117	0.9995

At the 0.05 level, the mean difference values with different letters of superscript are significantly different from each other and the interaction between temperature and storage time is significant