Table 2.
Effect of 1-MCP and GA3 treatments on the succinic acid, fumaric acid, and vitamin C contents during shelf-life of strawberry fruits (mg 100 g−1).
| Treatments | Shelf-Life (Days) | ||
|---|---|---|---|
| 3 | 5 | ||
| Succinic acid | Control | 646.05 ± 5.00 d * | 345.58 ± 1.00 e |
| 1-MCP | 667.60 ± 0.50 c | 612.03 ± 1.00 c | |
| GA3 (50) | 672.62 ± 0.50 b | 640.91 ± 0.50 a | |
| 1-MCP + GA3 (50) | 681.91 ± 1.00 a | 620.04 ± 1.00 b | |
| GA3 (100) | 572.21 ± 0.50 e | 528.65 ± 0.50 d | |
| 1-MCP + GA3 (100) | 526.90 ± 1.00 f | 473.82 ± 1.50 f | |
| Fumaric acid | Control | 2.59 ± 0.02 f | 1.28 ± 0.14 f |
| 1-MCP | 6.32 ± 0.30 e | 4.63 ± 0.08 c | |
| GA3 (50) | 9.76 ± 0.05 a | 5.17 ± 0.07 a | |
| 1-MCP + GA3 (50) | 7.42 ± 0.03 d | 3.60 ± 0.06 e | |
| GA3 (100) | 9.48 ± 0.03 b | 5.10 ± 0.02 b | |
| 1-MCP + GA3 (100) | 9.15 ± 0.07 c | 4.58 ± 0.36 d | |
| Vitamin C | Control | 27.12 ± 0.50 c | 16.99 ± 0.30 d |
| 1-MCP | 33.79 ± 0.03 a | 19.93 ± 0.06 a | |
| GA3 (50) | 23.48 ± 0.40 e | 16.61 ± 0.03 d | |
| 1-MCP + GA3 (50) | 30.47 ± 0.06 b | 17.50 ± 0.27 b | |
| GA3 (100) | 20.36 ± 0.10 f | 16.57 ± 0.04 d | |
| 1-MCP + GA3 (100) | 26.88 ± 0.07 d | 16.91 ± 0.08 c | |
*: Values are mean value ± standard deviation. n = 3 for organic acids and vitamin C. The difference among the means indicated with the same lowercase letter in columns was not significant (p ≤ 0.05).