. 2020 Jan 19;25(2):412. doi: 10.3390/molecules25020412

Table 4.

Cutin monomer compositions of the ‘Satsuma’ mandarin fruits during storage.

Compositions	Contents of Cutin Monomer Compositions (μg cm⁻²)
Compositions	Harvest	10 days	20 days	30 days	40 days
Cinnamic acid	13.91 ± 0.82 ^a	10.29 ± 0.73 ^b	8.58 ± 0.32 ^c	6.67 ± 0.38 ^d	6.26 ± 0.21 ^d
Pentadecanoic acid	2.21 ± 0.07 ^a	1.64 ± 0.12 ^b	1.76 ± 0.09 ^b	1.08 ± 0.10 ^c	1.04 ± 0.05 ^c
Hexadecanoic acid	4.10 ± 0.13 ^a	3.31 ± 0.28 ^c	3.71 ± 0.17 ^b	3.92 ± 0.09 ^a,b	3.95 ± 0.23 ^a,b
Hexadecanedioic acid	2.20 ± 0.06 ^b	1.91 ± 0.05 ^c	2.73 ± 0.07 ^a	1.81 ± 0.05 ^c	1.69 ± 0.02 ^d
Octadecanoic acid	17.06 ± 0.52 ^a	12.95 ± 0.24 ^c	14.04 ± 0.34 ^b	9.17 ± 0.12 ^d	9.33 ± 0.29 ^d
Octadecanedioic acid	2.89 ± 0.10 ^a	1.90 ± 0.08 ^c	2.73 ± 0.06 ^a	2.09 ± 0.03 ^b	1.41 ± 0.01 ^d
Tetracosanoic acid	6.72 ± 0.32 ^a	2.67 ± 0.12 ^d	3.90 ± 0.21 ^b	2.50 ± 0.13 ^d	3.10 ± 0.09 ^c
Octacosanoic acid	1.31 ± 0.02 ^a	1.14 ± 0.07 ^b	0.78 ± 0.03 ^c	-	-
Phenol	2.10 ± 0.16 ^a	2.29 ± 0.13 ^a	0.78 ± 0.06 ^c	0.56 ± 0.02 ^c	1.41 ± 0.05 ^b

Note: Means in the same row with different lower case letters are significantly different (p < 0.05); “-” presented not detected.