Table 3.
Fatty acid composition in Cabernet Sauvignon berries after different treatments (mean ± SD, n = 3, mg·Kg−1).
| Fatty acid | C | A1 | A2 | A3 | J1 | J2 | J3 |
|---|---|---|---|---|---|---|---|
| linoleic acid | 138.23 ± 7.92 a | 116.75 ± 8.40 b | 178.08 ± 5.30 c | 147.3 ± 9.23 d | 127.32 ± 8.35 e | 136.72 ± 3.26 a | 120.49 ± 5.24 b |
| elaidic acid | 72.22 ± 7.22 a | 90.02 ± 5.37 b | 102.75 ± 3.42 c | 124.70 ± 6.29 d | 109.12 ± 7.39 cd | 104.33 ± 0.28 c | 104.44 ± 6.27 c |
| 9-hexadecenoic acid | 0.61 ± 0.052 a | 1.16 ± 0.058 b | 1.15 ± 0.082 b | 0.89 ± 0.032 c | 1.09 ± 0.069 d | 0.89 ± 0.072 c | 1.05 ± 0.127 d |
| hexadecanoic acid | 126.67 ± 9.03 a | 146.72 ± 7.93 b | 187.36 ± 8.19 c | 164.58 ± 5.09 d | 159.26 ± 5.83 e | 147.43 ± 6.83 b | 193.17 ± 5.23 ce |
| stearic acid | 15.34 ± 1.14 a | 20.02 ± 1.62 b | 21.00 ± 1.78 bc | 21.88 ± 1.29 bc | 21.02 ± 1.42 bc | 15.84 ± 1.52 a | 28.21 ± 1.37 d |
| docosanoic acid | 7.17 ± 0.51 a | 11.99 ± 0.38 b | 10.99 ± 0.69 bc | 10.66 ± 0.59 bc | 13.27 ± 0.61 d | 7.53 ± 0.26 a | 15.89 ± 0.39 d |
| eicosanoic acid | 3.40 ± 0.21 a | 5.07 ± 0.26 b | 4.55 ± 0.19 c | 5.42 ± 0.32 de | 5.29 ± 0.33 e | 4.21 ± 0.31 c | 3.18 ± 0.19 a |
| PUFA | 211.06 ± 8.92 a | 207.93 ± 7.98 a | 281.98 ± 10.61 b | 272.89 ± 9.45 c | 237.53 ± 6.98 d | 241.94 ± 7.46 d | 225.98 ± 7.34 e |
| MUFA | 152.58 ± 7.23 a | 183.8 ± 8.79 b | 223.9 ± 7.84 c | 202.54 ± 10.54 bc | 198.84 ± 9.57 c | 175.01 ± 7.98 d | 240.45 ± 7.21 e |
Notes: A1: treatment with 1000 mg·L−1 ABA; A2: treatment with 600 mg·L−1 ABA; A3: treatment with 200 mg·L−1 ABA; J1: treatment with 800 µmol·L−1 MeJA; J2: treatment with 200 µmol·L−1 MeJA; J3: treatment with 50 µmol·L−1 MeJA; C, Control. PUFA, polyunsaturated fatty acid; MUFA, monounsaturated fatty acid. Different letters within a column indicate statistically significant differences between the means (p < 0.05).