Wounding and UVB Light Synergistically Induce the Biosynthesis of Phenolic Compounds and Ascorbic Acid in Red Prickly Pears (Opuntia ficus-indica cv. Rojo Vigor)

. 2019 Oct 25;20(21):5327. doi: 10.3390/ijms20215327

(b)

Treatment		Storage Time	Phenolic Compounds Concentration (mg/100 g) DW ^1,2,3,4
Treatment		Storage Time	Rosmarinic acid	Vanillic acid	Gallic acid	p-Coumaric acid	Sinapic acid	Ferulic acid	Caffeic acid derivative
Control		0 h	38.73 ± 1.75 ^e	8.15 ± 0.69 ^a	7.27 ± 0.88 ^ab	1.32 ± 0.15 ^d	2.33 ± 0.09 ^d	1.55 ± 0.14 ^d	0.74 ± 0.06 ^c
UV-	Whole	24 h	54.56 ± 2.57 ^d	7.13 ± 1.00 ^ab	8.13 ± 0.15 ^a	1.82 ± 0.04 ^c	4.47 ± 0.58 ^c	2.92 ± 0.35 ^c	2.70 ± 0.09 ^a
UV-	Wounded	24 h	42.02 ± 5.79 ^de	8.53 ± 0.51 ^a	6.51 ± 0.03 ^b	1.23 ± 0.45 ^d	2.11 ± 0.18 ^d	1.39 ± 0.61 ^d	0.61 ± 0.29 ^d
UV+	Whole	0 h	87.11 ± 6.86 ^c	7.10 ± 1.38 ^b	7.13 ± 0.10 ^ab	1.91 ± 0.12 ^c	5.76 ± 0.08 ^c	1.71 ± 0.27 ^d	0.69 ± 0.02 ^d
	Wounded	0 h	141.97 ± 6.06 ^b	6.95 ± 0.04 ^b	7.95 ± 0.03 ^a	8.37 ± 1.12 ^a	14.36 ± 0.93 ^b	21.15 ± 1.01 ^a	1.87 ± 0.05 ^b
	Whole	24 h	209.11 ± 0.38 ^a	3.94 ± 0.26 ^d	7.45 ± 0.08 ^ab	1.90 ± 0.13 ^c	15.63 ± 1.21 ^b	5.36 ± 1.99 ^b	0.81 ± 0.02 ^c
	Wounded	24 h	155.71 ± 8.55 ^b	5.59 ± 2.05 ^c	7.77 ± 0.72 ^a	2.83 ± 0.69 ^b	24.89 ± 0.77 ^a	5.5± 0.57 ^b	2.99 ± 0.07 ^a
Significance
UVB			NS	*	***	***	***	NS	***
Wounding (W)			***	NS	*	***	***	NS	***
Storage time (ST)			NS	NS	***	***	**	NS	***
UVB × W			NS	*	NS	***	***	NS	NS
UVB × ST			NS	NS	***	**	***	NS	***
W × ST			***	NS	NS	***	*	NS	**
UVB × W × ST			***	*	NS	***	***	NS	**

¹ Compounds were quantified at 320 nm. ² Values represent the mean of three replicates ± standard error of the mean. ³ Different letters in the same column indicate statistical difference in the concentration of each compound between treatments using the least significant difference (LSD) test (p < 0.05). ⁴ Asterisks indicate that main effects and interactions are significantly different by analyses of variance (ANOVA). NS—non significant, * p < 0.05, ** p < 0.01, *** p < 0.001. Abbreviations: dry weight (DW); fruit without UVB light treatment (UV-); fruit treated with UVB (6.4 W·m⁻²) light for 15 min (UV+); ND (not detected).