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

Table 5.

Pyruvic acid content (μmol/g FW) in onions kept in the storage chamber for 9 months at 4 °C, 10 °C, 25 °C

	0	1	2	3	4	5	6	7	8	9
4 °C
Pyruvic acid	19.20 ± 2.24^a	20.81 ± 2.24^b	23.85 ± 1.81^b	24.76 ± 2.23^a	26.00 ± 1.20^a	28.42 ± 2.30^a	29.71 ± 3.30^ab	32.50 ± 2.52^a	27.10 ± 2.20^a	22.50 ± 2.10^ab
10 °C
Pyruvic acid	19.20 ± 2.24^b	21.90 ± 1.35^a	24.60 ± 2.00^b	26.00 ± 2.63^a	29.00 ± 1.22^b	35.00 ± 3.20^a	40.80 ± 2.54^ab	42.50 ± 1.80^a	36.40 ± 1.55^a	32.50 ± 2.10^ab
25 °C
Pyruvic acid	19.20 ± 2.24^a	19.70 ± 2.36^a	17.20 ± 2.10^b	18.40 ± 1.88^a	16.80 ± 2.10^b	19.40 ± 1.22^a	19.70 ± 1.18 ^ab	18.00 ± 2.20^a	22.20 ± 1.02^a	20.50 ± 1.01^a
Calibration curve equations for pyruvic acid
Pyruvic acid	Equation	r ²
Pyruvic acid	x = (y + 0.004)/0.0000661	0.999

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