Figure 4.

Thermal stability of native Fra a 1. Allergen content of strawberry cultivar (A) Elsanta, (B) Florika, (C) Snow White and (D) Yellow Wonder in µg Fra a 1/g FW. Strawberry extracts were heated for 10 min at increasing temperatures from 30 to 90 °C. Untreated extract served as control (4 °C). Fra a 1 content was determined with indirect competitive ELISA. Comparisons of median values were performed by the Dunn’s Test. Significant differences for each group were calculated at a significance level of 5% (p value ≤ 0.05) indicated with letters a and b.