Table 4.
Effect of 1-MCP and GA3 treatments on the caffeic, vanillic, rutin, and ellagic acid contents during shelf-life of strawberry fruits (mg 100 g−1).
| Treatments | Shelf-Life (Days) | ||
|---|---|---|---|
| 3 | 5 | ||
| Caffeic acid | Control | 1.37 ± 0.04 b * | 0.919 ± 0.18 b |
| 1-MCP | 1.55 ± 0.06 a | 1.275 ± 0.02 a | |
| GA3 (50) | 0.81 ± 0.19 d | 0.56 ± 0.34 c | |
| 1-MCP + GA3 (50) | 0.95 ± 0.03 c | 0.60 ± 0.03 c | |
| GA3 (100) | 0.44 ± 0.03 f | 0.41 ± 0.05 d | |
| 1-MCP + GA3 (100) | 0.72 ± 0.00 e | 0.59 ± 0.03 c | |
| Vanillic acid | Control | 1.21 ± 0.10 b | 0.86 ± 0.05 b |
| 1-MCP | 1.50 ± 0.05 a | 1.28 ± 0.05 a | |
| GA3 (50) | 0.91 ± 0.05 c | 0.70 ± 0.20 c | |
| 1-MCP + GA3 (50) | 0.94 ± 0.01 c | 0.89 ± 0.01 b | |
| GA3 (100) | 0.86 ± 0.02 c | 0.64 ± 0.03 d | |
| 1-MCP + GA3 (100) | 0.88 ± 0.00 c | 0.72 ± 0.05 c | |
| Rutin | Control | 1.51 ± 0.24 c | 0.80 ± 0.01 c |
| 1-MCP | 1.92 ± 0.04 a | 1.29 ± 0.04 a | |
| GA3 (50) | 1.80 ± 0.35 b | 0.91 ± 0.19 b | |
| 1-MCP + GA3 (50) | 1.94 ± 0.01 a | 0.84 ± 0.04 bc | |
| GA3 (100) | 1.56 ± 0.03 c | 0.74 ± 0.03 cd | |
| 1-MCP + GA3 (100) | 1.27 ± 0.00 d | 0.80 ± 0.05 c | |
| Ellagic acid | Control | 8.21 ± 0.05 b | 5.27 ± 0.18 bc |
| 1-MCP | 9.38 ± 0.02 a | 7.80 ± 0.13 a | |
| GA3 (50) | 7.53 ± 2.49 c | 5.33 ± 0.49 bc | |
| 1-MCP + GA3 (50) | 7.76 ± 0.02 c | 5.77 ± 0.05 b | |
| GA3 (100) | 5.14 ± 0.05 e | 4.23 ± 0.02 cd | |
| 1-MCP + GA3 (100) | 6.58 ± 0.03 d | 4.77 ± 0.00 c | |
*: 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).