Table 3.

Polyphenols in the seed skin of three Italian almond cultivars at 120 and 240 dah during in-shell and vacuum storage.

Cultivar	Post-harvest storage	Post-harvest treatment	120 dah	240 dah
			mg/g	mg/g
Genco	In-shell	Blanching	25.1, 1.5 ab	24.2, 1.4 a
Tuono	In-shell	Blanching	24.0, 1.1 b	23.1, 1.1 a
Vinci a tutti	In-shell	Blanching	26.1, 1.0 a	25.5, 1.3 a
Genco	In-shell	Roasting	31.1, 2.4 a	30.7, 2.1 a
Tuono	In-shell	Roasting	30.9, 2.1 a	29.9, 2.3 a
Vinci a tutti	In-shell	Roasting	32.9, 1.8 a	32.0, 2.2 a
Genco	In-vacuum	Blanching	24.8, 1.5 a	24.1, 1.5 a
Tuono	In-vacuum	Blanching	24.0, 1.1 a	23.3, 1.2 a
Vinci a tutti	In-vacuum	Blanching	25.9, 1.0 a	25.4, 1.2 a
Genco	In-vacuum	Roasting	31.0, 2.5 ab	30.5, 2.1 a
Tuono	In-vacuum	Roasting	30.5, 2.1 b	29.9, 2.4 a
Vinci a tutti	In-vacuum	Roasting	32.7, 1.9 a	32.1, 2.2 a

dah, days after harvest—Different letters between cultivars within the same storage duration and post-harvest treatment evidence differences statistically significant per P < 0.01 (Tukey's test).