Table 1.
Effects of 1-MCP and GA3 on oxalic, citric, tartaric, and malic acid contents during shelf-life of strawberry fruits (mg 100 g−1).
| Treatments | Shelf-Life (Days) | ||
|---|---|---|---|
| 3 | 5 | ||
| Oxalic acid | Control | 535.99 ± 5.00 c * | 521.45 ± 0.50 b |
| 1-MCP | 598.92 ± 1.00 a | 571.99 ± 1.00 a | |
| GA3 (50) | 543.83 ± 2.00 c | 522.20 ± 1.50 b | |
| 1-MCP + GA3 (50) | 578.27 ± 0.50 b | 520.61 ± 2.00 b | |
| GA3 (100) | 510.66 ± 1.00 cd | 470.35 ± 1.50 d | |
| 1-MCP + GA3 (100) | 526.42 ± 0.50 c | 512.56 ± 1.00 c | |
| Citric acid | Control | 1470.39 ± 4.50 b | 1085.42 ± 2.50 b |
| 1-MCP | 1495.77 ± 0.50 a | 1425.13 ± 0.50 a | |
| GA3 (50) | 1346.96 ± 1.50 c | 872.78 ± 1.00 c | |
| 1-MCP + GA3 (50) | 1390.47 ± 1.00 d | 948.66 ± 1.00 d | |
| GA3 (100) | 1204.05 ± 0.50 f | 711.45 ± 1.00 f | |
| 1-MCP + GA3 (100) | 1291.45 ± 0.50 e | 745.51 ± 1.00 e | |
| Tartaric acid | Control | 224.40 ± 3.00 ab | 190.80 ± 0.50 b |
| 1-MCP | 256.75 ± 1.50 a | 220.50 ± 0.50 a | |
| GA3 (50) | 216.54 ± 1.50 b | 92.53 ± 0.40 e | |
| 1-MCP + GA3 (50) | 220.79 ± 1.50 b | 148.02 ± 0.50 c | |
| GA3 (100) | 207.88 ± 1.00 c | 80.48 ± 0.50 f | |
| 1-MCP + GA3 (100) | 215.10 ± 0.50 bc | 131.47 ± 0.50 d | |
| Malic acid | Control | 739.99 ± 5.00 b | 323.90 ± 0.50 d |
| 1-MCP | 803.77 ± 0.50 a | 553.77 ± 3.00 a | |
| GA3 (50) | 660.60 ± 0.50 e | 284.15 ± 1.50 e | |
| 1-MCP + GA3 (50) | 692.55 ± 1.00 c | 392.31 ± 1.00 c | |
| GA3 (100) | 638.04 ± 0.50 f | 254.10 ± 1.00 f | |
| 1-MCP + GA3 (100) | 673.45 ± 1.00 d | 397.13 ± 1.50 b | |
*: Values are mean value ± standard deviation. n = 3. The difference among the means indicated with the same lower-case letter in columns was not significant (p ≤ 0.05).