. 2021 Aug 13;102(3):1155–1164. doi: 10.1002/jsfa.11452

Table 1.

Average value of free fatty acids and peroxide values in almonds exposed to moisture and subsequently dried (MEx) and almonds with no moisture exposure (control) over 12 months of accelerated storage

Storage month	Treatment	Free fatty acids(% oleic acid)	Peroxide value(mEq kg⁻¹)
0	Control	0.09 ± 0.0a	n.d.
0	MEx	0.09 ± 0.02ab	n.d.
1	Control	0.09 ± 0.01ab	0.34 ± 0.05ab
1	MEx	0.10 ± 0.01abc	0.52 ± 0.21a
2	Control	0.11 ± 0.00abcd	0.46 ± 0.09ab
2	MEx	0.09 ± 0.00ab	0.64 ± 0.00ab
3	Control	0.12 ± 0.00abcd	0.55 ± 0.05ab
3	MEx	0.12 ± 0.00abcd	1.46 ± 0.15fgh
4	Control	0.09 ± 0.00ab	0.50 ± 0.10ab
4	MEx	0.12 ± 0.00abcd	1.58 ± 0.10h
5	Control	0.12 ± 0.00abcd	0.76 ± 0.11bcd
5	MEx	0.13 ± 0.01bcdef	2.01 ± 0.11i
6	Control	0.12 ± 0.00abcde	0.50 ± 0.00ab
6	MEx	0.15 ± 0.02edfg	1.10 ± 0.00de
7	Control	0.11 ± 0.01abcd	1.35 ± 0.10efgh
7	MEx	0.14 ± 0.00cdefg	1.22 ± 0.06efg
8	Control	0.11 ± 0.00abcd	1.39 ± 0.09efgh
8	MEx	0.22 ± 0.01h	1.06 ± 0.06cde
9	Control	0.12 ± 0.01abcde	0.76 ± 0.12bcd
9	MEx	0.17 ± 0.00fg	1.39 ± 0.27efgh
10	Control	0.13 ± 0.01abcdef	0.73 ± 0.06bc
10	MEx	0.15 ± 0.01defg	1.13 ± 0.15defg
11	Control	0.11 ± 0.01abcd	0.56 ± 0.11ab
11	MEx	0.18 ± 0.06gh	0.73 ± 0.06bc
12	Control	0.12 ± 0.00abcd	0.43 ± 0.06ab
12	MEx	0.17 ± 0.01efg	1.53 ± 0.06gh

Entries followed by the same letter within a column (treatment) indicate no significant differences under Tukey's post hoc test (P < 0.05); n.d., not detected.