Table 3.
Effect of 1-MCP and GA3 treatments on the gallic, protocatechuic, catechin, and chlorogenic acid contents during shelf-life of strawberry fruits (mg 100 g−1).
| Treatments | Shelf-Life (Days) | ||
|---|---|---|---|
| 3 | 5 | ||
| Gallic Acid | Control | 9.72 ± 0.04 c * | 7.65 ± 0.15 b |
| 1-MCP | 11.43 ± 0.05 a | 10.05 ± 0.05 a | |
| GA3 (50) | 9.53 ± 0.49 c | 6.93 ± 0.49 c | |
| 1-MCP + GA3 (50) | 11.08 ± 0.05 b | 7.50 ± 0.05 b | |
| GA3 (100) | 8.96 ± 0.01 e | 6.72 ± 0.05 d | |
| 1-MCP + GA3 (100) | 9.03 ± 0.00 d | 7.45 ± 0.04 b | |
| Protocatechuic Acid | Control | 0.23 ± 0.02 c | 0.17 ± 0.05 d |
| 1-MCP | 0.44 ± 0.01 a | 0.39 ± 0.06 a | |
| GA3 (50) | 0.21 ± 0.00 d | 0.13 ± 0.01 e | |
| 1-MCP + GA3 (50) | 0.35 ± 0.03 b | 0.25 ± 0.025 b | |
| GA3 (100) | 0.15 ± 0.04 e | 0.10 ± 0.02 f | |
| 1-MCP + GA3 (100) | 0.24 ± 0.00 c | 0.19 ± 0.00 c | |
| Catechin | Control | 7.52 ± 0.23 f | 6.89 ± 0.23 e |
| 1-MCP | 13.29 ± 0.11 a | 11.72 ± 0.05 a | |
| GA3 (50) | 9.01 ± 0.99 e | 8.33 ± 5.00 d | |
| 1-MCP + GA3 (50) | 11.21 ± 0.05 d | 9.39 ± 0.05 c | |
| GA3 (100) | 11.62 ± 0.03 c | 10.28 ± 0.05 b | |
| 1-MCP + GA3 (100) | 11.81 ± 0.44 b | 9.27 ± 0.01 c | |
| Chlorogenic Acid | Control | 4.03 ± 0.48 c | 2.65 ± 0.10 e |
| 1-MCP | 4.89 ± 0.01 a | 3.17 ± 0.04 c | |
| GA3 (50) | 3.96 ± 1.00 d | 3.01 ± 1.00 c | |
| 1-MCP + GA3 (50) | 4.35 ± 0.05 b | 3.61 ± 0.05 a | |
| GA3 (100) | 3.93 ± 0.03 d | 2.91 ± 0.10 d | |
| 1-MCP + GA3 (100) | 4.02 ± 0.00 c | 3.35 ± 0.03 b | |
*: Values are mean value ± standard deviation. n = 3 for the phenolic compounds. The difference among the means indicated with the same lowercase letter in columns was not significant (p ≤ 0.05).