Author Contributions
Conceptualization, A.M.G., L.L., P.R. and V.S.; Data curation, A.M.G., L.L., and V.S.; Formal analysis, A.M.G., L.L. and E.D.S.; Funding acquisition, A.M.G.; Investigation, A.M.G. and L.L. Methodology, A.M.G., L.L., P.R. and V.S.; Project administration, A.M.G.; Resources, A.M.G.; Software, A.M.G. and L.L.; Supervision, A.M.G., L.L., P.R. and V.S.; Validation, A.M.G., L.L., P.R. and V.S.; Visualization, A.M.G., L.L., P.R. and V.S.; Writing—original draft, A.M.G., L.L.; Writing—review & editing, A.M.G..
Table 1.
Fruits left at room temperature without film. Effect of storage period, from harvest on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. The letters represent the significant difference vertically; ** (P ≤ 0.01). The letters represent the significant difference vertically at P ≤ 0.05.
Table 1.
Fruits left at room temperature without film. Effect of storage period, from harvest on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. The letters represent the significant difference vertically; ** (P ≤ 0.01). The letters represent the significant difference vertically at P ≤ 0.05.
Day | Total Phenolic Content 1 | Total Monomeric Anthocyanin Content 2 | Total Flavonoids Content 3 | Ascorbic Acid Content 4 | AA DPPH Assay 5 |
---|
0 | 187.63 ± 32.20 a | 19.10 ± 0.43 a | 27.06 ± 3.68 ab | 42.25 ± 4.57 b | 102.46 ± 7.61 a |
1 | 281.22 ± 48.71 b | 23.34 ± 1.82 a | 47.14 ± 15.74 b | 33.34 ± 4.16 ab | 111.22 ± 19.23 a |
2 | 168.31 ± 6.81 a | 83.55 ± 7.21 b | 20.31 ± 1.22 a | 28.49 ± 1.52 a | 207.00 ± 46.59 b |
Significance | ** | ** | ** | ** | ** |
Table 2.
Fruits stored at 1 °C in fridge, packaged in Nanoactive A film. Effect of storage period, on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); *** (P ≤ 0.001). The letters represent the significant difference vertically at P ≤ 0.05.
Table 2.
Fruits stored at 1 °C in fridge, packaged in Nanoactive A film. Effect of storage period, on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); *** (P ≤ 0.001). The letters represent the significant difference vertically at P ≤ 0.05.
Day | Total Phenolic Content 1 | Total Monomeric Anthocyanin Content 2 | Total Flavonoids Content 3 | Ascorbic Acid Content 4 | AA DPPH Assay 5 |
---|
1 | 217.15 ± 24.12 e | 15.96 ± 2.45 ab | 33.92 ± 7.85 a | 28.72 ± 1.61 bcde | 151.34 ± 24.29 bc |
2 | 131.94 ± 20.99 ab | 36.43 ± 11.35 a | 16.21 ± 2.66 bc | 27.93 ± 0.76 bcd | 154.90 ± 29.68 bc |
3 | 138.71 ± 16.13 abc | 36.74 ± 4.84 a | 13.32 ± 2.79 bc | 23.19 ± 0.12 ab | 164.84 ± 21.86 bc |
4 | 124.07 ± 12.31 a | 48.50 ± 6.28 a | 17.25 ± 1.36 de | 34.93 ± 2.75 ef | 194.61 ± 10.06 c |
5 | 166.72 ± 13.15 bcd | 47.14 ± 1.36 ab | 22.64 ± 2.56 cd | 30.47 ± 2.17 cde | 176.61 ± 7.27 c |
6 | 130.49 ± 14.83 ab | 46.82 ± 1.72 bc | 21.70 ± 2.54 b | 26.87 ± 1.52 bcd | 107.03 ± 13.58 b |
7 | 147.74 ± 18.04 abcd | 43.72 ± 5.37 a | 18.11 ± 3.58 bcd | 32.41 ± 4.72 cdef | 86.92 ± 26.78 a |
8 | 151.79 ± 17.56 abcd | 58.90 ± 2.69 a | 17.02 ± 1.77 e | 26.42 ± 4.81 bc | 77.93 ± 13.08 a |
9 | 150.81 ± 9.97 abcd | 43.77 ± 2.04 a | 13.60 ± 1.79 bcd | 19.88 ± 0.76 a | 86.07 ± 7.66 a |
10 | 185.57 ± 21.26 de | 41.09 ± 1.95 a | 18.45 ± 3.30 bcd | 23.10 ± 1.52 ab | 91.53 ± 10.53 a |
11 | 172.69 ± 16.98 cd | 23.05 ± 4.86 ab | 21.83 ± 5.21 a | 30.01 ± 4.17 cde | 71.42 ± 14.38 a |
12 | 174.05 ± 20.88 cd | 34.60 ± 7.42 ab | 21.79 ± 4.15 b | 36.90 ± 2.54 f | 64.93 ± 11.31 a |
13 | 153.57 ± 13.90 abcd | 43.05 ± 2.24 a | 18.60 ± 0.29 bcd | 33.26 ± 2.02 def | 87.90 ± 14.92 a |
14 | 166.70 ± 5.87 bcd | 50.82 ± 3.07 c | 24.64 ± 3.67 de | 32.42 ± 3.26 cdef | 95.93 ± 3.24 a |
Significance | ** | ** | ** | ** | *** |
Table 3.
Fruits stored at 1 °C in fridge, packaged in Nanoactive B film. Effect of storage period, on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. *** (P ≤ 0.001); ** (P ≤ 0.01); * (P ≤ 0.05). The letters represent the significant difference vertically at P ≤ 0.05.
Table 3.
Fruits stored at 1 °C in fridge, packaged in Nanoactive B film. Effect of storage period, on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. *** (P ≤ 0.001); ** (P ≤ 0.01); * (P ≤ 0.05). The letters represent the significant difference vertically at P ≤ 0.05.
Day | Total Phenolic Content 1 | Total Monomeric Anthocyanin Content 2 | Total Flavonoids Content 3 | Ascorbic Acid Content 4 | AA DPPH Assay 5 |
---|
1 | 235.26 ± 42.12 b | 18.15 ± 1.33 a | 23.84 ± 0.44 c | 21.52 ± 0.80 a | 131.11 ± 8.27 b |
2 | 170.93 ± 3.88 a | 26.73 ± 1.76 bc | 21.74 ± 0.63 abc | 25.27 ± 0.77 ab | 126.91 ± 16.63 b |
3 | 164.39 ± 13.12 a | 42.24 ± 1.59 d | 19.89 ± 0.58 ab | 21.80 ± 0.84 a | 206.57 ± 10.72 c |
4 | 134.79 ± 7.51 a | 22.73 ± 2.38 b | 16.84 ± 1.60 a | 35.47 ± 5.27 d | 188.43 ± 10.10 c |
5 | 160.28 ± 30.13 a | 31.45 ± 1.57 c | 18.42 ± 2.92 ab | 33.67 ± 2.22 cd | 73.39 ± 14.67 a |
6 | 141.97 ± 2.95 a | 39.05 ± 2.13 d | 23.45 ± 1.11 bc | 26.87 ± 2.75 abc | 74.63 ± 8.67 a |
7 | 171.87 ± 18.46 a | 42.73 ± 2.53 d | 19.37 ± 2.66 ab | 30.70 ± 5.11 bcd | 58.05 ± 10.35 a |
Significance | ** | ** | * | ** | *** |
Table 4.
Fruits stored at 1 °C in fridge, packaged in PET (polyethylene terephthalate) film. Effect of storage period on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01). The letters represent the significant difference vertically at P ≤ 0.05.
Table 4.
Fruits stored at 1 °C in fridge, packaged in PET (polyethylene terephthalate) film. Effect of storage period on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01). The letters represent the significant difference vertically at P ≤ 0.05.
Day | Total Phenolic Content 1 | Total Monomeric Anthocyanin Content 2 | Total Flavonoids Content 3 | Ascorbic Acid Content 4 | AA DPPH Assay 5 |
---|
1 | 236.49 ± 5.41 d | 16.88 ± 1.91 e | 32.46 ± 2.51 a | 42.89 ± 1.26 f | 104.48 ± 4.30 b |
2 | 136.39 ± 5.82 a | 57.94 ± 8.72 a | 13.89 ± 0.72 bc | 26.87 ± 0.77 bcd | 147.97 ± 3.93 c |
3 | 161.17 ± 6.45 ab | 43.83 ± 6.49 cd | 22.59 ± 2.06 b | 23.56 ± 0.79 ab | 175.62 ± 18.31 d |
4 | 134.02 ± 12.38 a | 64.07 ± 4.37 ab | 14.36 ± 1.31 c | 34.39 ± 2.02 e | 76.68 ± 9.62 a |
5 | 158.31 ± 24.39 ab | 59.79 ± 8.17 bcd | 20.06 ± 4.69 bc | 31.53 ± 1.51 de | 84.00 ± 3.88 ab |
6 | 162.11 ± 26.14 ab | 68.47 ± 11.13 bcd | 20.29 ± 4.05 c | 25.25 ± 0.77 bc | 86.68 ± 3.69 ab |
7 | 158.89 ± 7.96 ab | 53.85 ± 10.52 bcd | 20.21 ± 0.45 bc | 30.33 ± 1.54 cde | 82.93 ± 9.73 ab |
8 | 177.45 ± 17.52 bc | 66.31 ± 2.23 cd | 23.84 ± 1.52 c | 31.25 ± 4.20 cde | 89.38 ± 7.01 ab |
9 | 151.96 ± 14.46 ab | 61.02 ± 8.54 abc | 18.17 ± 3.72 bc | 19.35 ± 2.29 a | 81.48 ± 2.96 a |
10 | 175.49 ± 14.30 bc | 55.07 ± 10.75 cd | 22.31 ± 1.92 bc | 30.10 ± 2.75 cde | 91.81 ± 4.76 ab |
11 | 182.42 ± 9.76 bc | 60.36 ± 6.09 de | 25.17 ± 1.25 bc | 32.57 ± 3.15 de | 87.15 ± 9.83 ab |
12 | 206.30 ± 12.20 cd | 44.07 ± 5.25 de | 26.15 ± 0.98 b | 29.97 ± 1.55 cde | 101.59 ± 4.02 b |
Sig. | ** | ** | ** | ** | ** |
Table 5.
Fruits stored at 1 °C in fridge, without packaging film. Effect of storage period on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Table 5.
Fruits stored at 1 °C in fridge, without packaging film. Effect of storage period on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Day | Total Phenolic Content 1 | Total Monomeric Anthocyanin Content 2 | Total Flavonoids Content 3 | Ascorbic Acid Content 4 | AA DPPH Assay 5 |
---|
1 | 240.37 ± 4.71 cd | 25.08 ± 0.30 e | 31.29 ± 1.72 a | 26.25 ± 2.57 a | 86.73 ± 2.82 a |
2 | 159.01 ± 3.14 ab | 66.40 ± 6.99 ab | 16.26 ± 0.91 b | 27.41 ± 2.63 a | 167.90 ± 10.20 b |
3 | 148.91 ± 7.58 a | 62.39 ± 14.94 ab | 16.20 ± 1.25 b | 26.84 ± 2.95 a | 87.48 ± 11.10 a |
4 | 188.51 ± 17.73 ab | 71.99 ± 7.33 bc | 20.93 ± 1.86 b | 25.26 ± 2.01 a | 85.10 ± 11.74 a |
5 | 185.14 ± 15.40 ab | 74.52 ± 2.68 c | 22.07 ± 2.26 bc | 29.98 ± 2.00 a | 79.88 ± 8.00 a |
6 | 150.89 ± 2.13 a | 73.25 ± 8.02 a | 13.00 ± 2.38 bc | 28.48 ± 3.31 a | 85.89 ± 10.56 a |
7 | 164.52 ± 10.08 ab | 80.95 ± 9.52 c | 22.11 ± 2.23 bc | 27.29 ± 3.26 a | 87.94 ± 8.25 a |
8 | 172.81 ± 11.72 ab | 80.16 ± 8.18 bc | 21.00 ± 1.74 bc | 26.32 ± 2.78 a | 96.16 ± 5.67 a |
9 | 183.25 ± 9.32 ab | 78.50 ± 6.47 c | 22.39 ± 1.74 bc | 26.87 ± 1.52 a | 102.86 ± 6.24 a |
10 | 216.93 ± 14.38 b | 94.37 ± 14.27 d | 28.35 ± 3.44 c | 27.41 ± 2.28 a | 87.96 ± 8.27 a |
Sig. | ** | ** | ** | n.s. | ** |
Table 6.
Fruits stored at –20 °C in freezer, packaged in Nanoactive A film. Effect of storage period on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); * (P ≤ 0.05). The letters represent the significant difference vertically at P ≤ 0.05.
Table 6.
Fruits stored at –20 °C in freezer, packaged in Nanoactive A film. Effect of storage period on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); * (P ≤ 0.05). The letters represent the significant difference vertically at P ≤ 0.05.
Month | Total Phenolic Content 1 | Total Monomeric Anthocyanin Content 2 | Total Flavonoids Content 3 | Ascorbic Acid Content 4 | AA DPPH Assay 5 |
---|
1 | 166.65 ± 4.15 bc | 39.48 ± 10.64 bc | 16.25 ± 3.10 d | 30.44 ± 0.59 d | 60.03 ± 3.33 d |
2 | 168.65 ± 4.15 bc | 45.32 ± 8.16 c | 19.25 ± 3.10 e | 44.12 ± 6.79 e | 70.35 ± 18.5 e |
3 | 179.70 ± 2.88 c | 48.94 ± 6.12 c | 23.27 ± 0.51 f | 25.12 ± 4.24 cd | 52.49 ± 7.19 bc |
4 | 153.69 ± 36.86 abc | 33.20 ± 3.42 bc | 19.91 ± 9.08 e | 32.41 ± 3.48 d | 55.10 ± 9.81 bc |
5 | 196.20 ± 55.52 c | 35.41 ± 11.94 bc | 11.76 ± 0.74 b | 32.77 ± 1.09 d | 41.60 ± 24.9 ab |
6 | 115.13 ± 1.62 a | 43.33 ± 9.63 c | 8.72 ± 0.77 a | 17.91 ± 2.50 ab | 20.25 ± 6.81 a |
7 | 156.69 ± 38.96 abc | 25.62 ± 4.52 ab | 7.87 ± 2.68 a | 22.23 ± 2.86 bc | 15.05 ± 1.69 a |
8 | 106.06 ± 11.16 ab | 17.29 ± 2.00 a | 14.92 ± 2.78 c | 12.97 ± 1.33 a | 43.97 ± 5.36 ab |
9 | 97.74 ± 38.37 a | 33.51 ± 1.71 bc | 8.32 ± 5.02 a | 14.86 ± 0.72 ab | 30.39 ± 10.9 a |
10 | 107.78 ± 10.49 ab | 39.40 ± 1.89 bc | 13.37 ± 19.02 c | 15.27 ± 0.73 ab | 21.66 ± 6.21 a |
11 | 145.08 ± 21.41 abc | 48.41 ± 2.18 c | 20.86 ± 3.84 e | 25. 99 ± 5.56 cd | 20.62 ± 7.24 a |
12 | 146.17 ± 20.33 abc | 49.12 ± 2.11 c | 19.97 ± 3.22 e | 26. 02 ± 4.44 cd | 19.90 ± 6.16 a |
Sig. | ** | ** | ** | ** | * |
Table 7.
Fruits stored at –20 °C in freezer, packaged in Nanoactive B film. Effect of storage period on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01). The letters represent the significant difference vertically at P ≤ 0.05.
Table 7.
Fruits stored at –20 °C in freezer, packaged in Nanoactive B film. Effect of storage period on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01). The letters represent the significant difference vertically at P ≤ 0.05.
Month | Total Phenolic Content 1 | Total Monomeric Anthocyanin Content 2 | Total Flavonoids Content 3 | Ascorbic Acid Content 4 | AA DPPH Assay 5 |
---|
1 | 164.72 ± 7.57 cde | 25.26 ± 1.63 a | 14.77 ± 3.24 b | 28.63 ± 2.34 def | 70.30 ± 5.84 e |
2 | 166.72 ± 7.57 de | 24.46 ± 1.28 a | 17.77 ± 3.24 b | 34.84 ± 3.00 ef | 47.15 ± 12.07 c |
3 | 180.16 ± 19.30 e | 39.20 ± 2.87 bc | 27.05 ± 3.25 c | 27.05 ± 3.57 cde | 59.32 ± 1.47 d |
4 | 137.65 ± 23.87 bcd | 35.84 ± 8.43 b | 15.28 ± 2.67 b | 35.96 ± 10.05 f | 45.95 ± 1.56 c |
5 | 186.35 ± 7.72 e | 23.34 ± 10.30 a | 7.53 ± 2.16 a | 25.18 ± 0.88 bcd | 26.93 ± 5.54 b |
6 | 105.11 ± 1.29 a | 42.01 ± 4.98 cd | 6.63 ± 1.02 a | 19.40 ± 3.57 abc | 24.47 ± 0.99 ab |
7 | 138.71 ± 11.72 bcd | 24.67 ± 1.86 a | 7.49 ± 0.43 a | 18.40 ± 2.52 ab | 23.26 ± 2.00 ab |
8 | 115.56 ± 11.20 ab | 49.82 ± 1.88 d | 16.88 ± 1.31 b | 12.74 ± 2.24 a | 42.56 ± 2.42 c |
9 | 109.75 ± 17.06 ab | 32.54 ± 0.83 ab | 8.58 ± 2.29 a | 15.63 ± 1.08 a | 21.55 ± 7.45 ab |
10 | 98.31 ± 14.45 a | 36.55 ± 2.27 b | 15.88 ± 3.00 b | 12. 97 ± 0.50 a | 21.57 ± 1.43 ab |
11 | 132.18 ± 21.12 bc | 36.61 ± 2.67 b | 13.73 ± 1.13 b | 15.82 ± 1.28 a | 13.83 ± 4.21 a |
12 | 133.07 ± 20.33 bc | 36.70 ± 2.55 b | 13.11 ± 1.15 b | 15.90 ± 1.04 a | 13.42 ± 3.66 a |
Sig. | ** | ** | ** | ** | ** |
Table 8.
Fruits stored at –20 °C in freezer, packaged in PET film. Effect of storage period on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01). The letters represent the significant difference vertically at P ≤ 0.05.
Table 8.
Fruits stored at –20 °C in freezer, packaged in PET film. Effect of storage period on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01). The letters represent the significant difference vertically at P ≤ 0.05.
Month | Total Phenolic Content 1 | Total Monomeric Anthocyanin Content 2 | Total Flavonoids Content 3 | Ascorbic Acid Content 4 | AA DPPH Assay 5 |
---|
1 | 167.10 ± 4.69 bc | 35.98 ± 7.78 cd | 15.80 ± 1.41 ab | 28.81 ± 1.26 d | 81.31 ± 18.81 c |
2 | 169.45 ± 4.40 bc | 36.73 ± 5.95 cd | 18.80 ± 1.41 ab | 41.84 ± 5.86 e | 42.12 ± 15.27 c |
3 | 189.19 ± 14.67 c | 42.27 ± 7.05 d | 25.92 ± 1.76 b | 19.76 ± 1.33 bc | 55.21 ± 7.32 bc |
4 | 128.27 ± 14.10 ab | 38.88 ± 3.03 cd | 14.16 ± 1.10 ab | 38.13 ± 4.47 e | 87.81 ± 42.49 ab |
5 | 193.35 ± 35.30 c | 44.14 ± 6.06 d | 6.56 ± 1.17 a | 25.11 ± 2.61 cd | 26.31 ± 1.35 ab |
6 | 108.22 ± 3.77 a | 32.14 ± 5.85 bcd | 7.55 ± 1.21 a | 16.35 ± 1.13 ab | 29.51 ± 5.13 ab |
7 | 168.63 ± 33.80 bc | 21.68 ± 3.97 a | 9.48 ± 2.63 a | 18.72 ± 2.03 b | 28.71 ± 4.64 ab |
8 | 87.69 ± 20.29 a | 30.42 ± 2.86 abc | 13.77 ± 3.00 ab | 15.94 ± 0.11 ab | 39.75 ± 4.34 ab |
9 | 121.24 ± 27.88 a | 36.38 ± 2.71 cd | 12.24 ± 2.23 ab | 14.07 ± 0.44 ab | 19.22 ± 3.34 ab |
10 | 93.96 ± 15.95 a | 24.39 ± 4.05 ab | 14.11 ± 20.67 ab | 12.34 ± 0.48 a | 16.83 ± 3.37 a |
11 | 116.45 ± 22.48 a | 40.97 ± 0.89 cd | 10.19 ± 3.05 a | 18.90 ± 1.95 b | 31.82 ± 2.69 ab |
12 | 116.90 ± 20.07 a | 40.55 ± 0.95 cd | 10.88 ± 3.48 a | 19.21 ± 1.12 b | 31.97 ± 2.31 ab |
Sig. | ** | ** | ** | ** | ** |
Table 9.
Fruits stored at –20 °C in freezer, without packaging film. Effect of storage period on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH assay parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Table 9.
Fruits stored at –20 °C in freezer, without packaging film. Effect of storage period on the total phenolic content, total monomeric anthocyanin content, total flavonoid content, the ascorbic acid content, and the antioxidant activity DPPH assay parameters in red raspberries (cv. Erika). The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Month | Total Phenolic Content 1 | Total Monomeric Anthocyanin Content 2 | Total Flavonoids Content 3 | Ascorbic Acid Content 4 | AA DPPH Assay 5 |
---|
1 | 177.33 ± 2.61 e | 34.60 ± 2.33 ab | 17.85 ± 0.90 d | 29.41 ± 2.66 e | 51.31 ± 11.67 bc |
2 | 174.45 ± 4.31 e | 35.98 ± 2.34 ab | 20.85 ± 0.90 e | 55.60 ± 12.89 g | 55.78 ± 6.42 c |
3 | 185.74 ± 21.81 e | 39.60 ± 8.49 ab | 24.15 ± 2.87 e | 26.70 ± 7.00 de | 38.34 ± 10.21 abc |
4 | 119.39 ± 0.44 bc | 37.99 ± 10.57 ab | 12.66 ± 0.31 c | 42.12 ± 6.12 f | 83.37 ± 13.47 d |
5 | 167.44 ± 28.49 de | 42.29 ± 3.19 b | 8.71 ± 3.78 b | 25.56 ± 1.80 cde | 29.80 ± 5.32 abc |
6 | 112.34 ± 55.79 cd | 27.78 ± 5.68 ab | 7.95 ± 3.42 b | 19.66 ± 1.69 abcd | 30.01 ± 5.07 abc |
7 | 77.11 ± 6.19 abc | 28.84 ± 7.93 ab | 3.52 ± 1.21 a | 22.82 ± 2.34 bcde | 23.10 ± 8.04 ab |
8 | 71.14 ± 18.44 ab | 36.59 ± 1.33 ab | 10.48 ± 3.63 c | 12.75 ± 1.25 ab | 29.09 ± 2.37 abc |
9 | 113.13 ± 15.21 bc | 39.50 ± 1.69 ab | 8.05 ± 0.82 b | 11.94 ± 1.78 ab | 29.70 ± 4.10 abc |
10 | 57.96 ± 12.08 a | 29.11 ± 5.32 ab | 11.80 ± 19.67 c | 10.83 ± 0.74 a | 11.30 ± 5.41 a |
11 | 96.59 ± 1.03 abc | 28.18 ± 6.42 a | 7.35 ± 1.22 b | 15.00 ± 1.84 abc | 34.81 ± 11.31 abc |
12 | 97.12 ± 1.45 abc | 27.66 ± 5.70 a | 7.22 ± 1.36 b | 15.76 ± 1.54 abc | 34.99 ± 7.44 abc |
Sig. | ** | n.s. | ** | ** | ** |
Table 10.
Variance analyses on the different parameters, taking into consideration film effect, day or month effect and the interaction. ** (P ≤ 0.01); * (P ≤ 0.05); n.s. (not significant).
Table 10.
Variance analyses on the different parameters, taking into consideration film effect, day or month effect and the interaction. ** (P ≤ 0.01); * (P ≤ 0.05); n.s. (not significant).
Parameter | Refrigerated Fruits | Frozen Fruits |
---|
Film | Days | Film and Days | Film | Months | Film and Months |
---|
Total Phenolic content | ** | ** | n.s. | n.s. | n.s. | ** |
Total monomeric Anthocyanin content | ** | ** | ** | n.s. | ** | n.s. |
Total Flavonoid content | n.s. | ** | n.s. | n.s. | ** | n.s. |
Ascorbic acid content | n.s. | n.s. | ** | n.s. | ** | ** |
AA (DPPH assay) | n.s. | * | ** | n.s. | ** | n.s. |
Cyanidin-3-O-sophoroside | ** | ** | * | n.s. | ** | ** |
Cyanidin-3-O-Glucoside | ** | ** | n.s. | n.s. | ** | * |
Cyanidin-3-O-rutinoside | ** | n.s. | ** | n.s. | ** | n.s. |
Pelargonidin-3-O-Glucoside | ** | n.s. | ** | n.s. | ** | ** |
Table 11.
Effect of storage period, from the fruits at harvest on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation.
Table 11.
Effect of storage period, from the fruits at harvest on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation.
Day | Cyanidin-3-O-sophoroside | Cyanidin-3-O-glucoside | Cyanidin-3-O-rutinoside | Pelargonidin-3-O-glucoside |
---|
0 | 73.49 ± 1.02 | 55.84 ± 0.95 | 66.67 ± 2.33 | 20.46 ± 1.49 |
Table 12.
Fruits stored at –20 °C in freezer, packaged in Nanoactive A film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); * (P ≤ 0.05); n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Table 12.
Fruits stored at –20 °C in freezer, packaged in Nanoactive A film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); * (P ≤ 0.05); n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Month | Cyanidin-3-O-sophoroside | Cyanidin-3-O-glucoside | Cyanidin-3-O-rutinoside | Pelargonidin-3-O-glucoside |
---|
1 | 69.41 ± 0.04 de | 55.01 ± 1.45 f | 67.05 ± 1.85 a | 21.58 ± 1.48 de |
2 | 69.38 ± 0.88 de | 54.12 ± 1.34 ef | 65.84 ± 2.66 a | 22.72 ± 0.71 e |
3 | 62.83 ± 0.82 c | 48.55 ± 1.55 bcde | 55.85 ± 0.09 a | 20.85 ± 0.38 cde |
4 | 53.35 ± 3.28 ab | 47.85 ± 3.75 bcd | 50.36 ± 6.02 a | 15.77 ± 2.56 a |
5 | 68.68 ± 0.91 cde | 51.17 ± 0.55 cdef | 61.12 ± 4.75 a | 20.66 ± 1.46 cde |
6 | 69.51 ± 0.37 de | 53.00 ± 0.53 def | 60.39 ± 1.62 a | 20.35 ± 0.57 bcde |
7 | 72.03 ± 1.78 e | 52.69 ± 0.38 def | 68.20 ± 7.81 a | 20.30 ± 1.29 bcde |
8 | 52.48 ± 4.07 ab | 46.24 ± 3.73 bc | 64.05 ± 15.89 a | 17.20 ± 1.00 abc |
9 | 55.52 ± 0.30 b | 43.47 ± 0.03 b | 62.48 ± 0.36 a | 18.25 ± 0.15 abcd |
10 | 48.25 ± 0.22 a | 37.32 ± 0.65 a | 49.42 ± 1.06 a | 16.68 ± 0.12 ab |
11 | 65.08 ± 1.73 cd | 49.61 ± 0.63 cdef | 67.12 ± 2.45 a | 21.68 ± 0.09 de |
12 | 65.33 ± 1.26 cd | 49.78 ± 0.79 cdef | 67.88 ± 2.22 a | 22.22 ± 0.11 de |
Sig. | ** | ** | n.s. | * |
Table 13.
Fruits stored at –20 °C in freezer without packaging film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Table 13.
Fruits stored at –20 °C in freezer without packaging film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Month | Cyanidin-3-O-sophoroside | Cyanidin-3-O-glucoside | Cyanidin-3-O-rutinoside | Pelargonidin-3-O-glucoside |
---|
1 | 69.79 ± 2.16 bc | 55.28 ± 1.12 bc | 64.96 ± 2.07 ab | 23.99 ± 0.28 d |
2 | 70.74 ± 1.51 bc | 54.32 ± 1.25 bc | 69.16 ± 1.56 b | 21.44 ± 0.84 bcd |
3 | 62.53 ± 0.69 bc | 46.38 ± 0.20 b | 54.86 ± 1.38 a | 19.55 ± 0.82 bc |
4 | 64.18 ± 1.39 bc | 46.54 ± 0.66 b | 60.96 ± 4.58 ab | 20.31 ± 0.28 bc |
5 | 73.97 ± 2.88 c | 56.82 ± 0.92 c | 61.96 ± 2.15 ab | 22.36 ± 0.82 cd |
6 | 68.62 ± 0.10 bc | 55.16 ± 1.15 bc | 70.85 ± 3.41 b | 21.23 ± 0.83 bcd |
7 | 72.23 ± 10.51 bc | 53.81 ± 7.78 bc | 63.78 ± 7.51 ab | 14.67 ± 1.48 a |
8 | 70.82 ± 3.96 bc | 52.91 ± 3.26 bc | 60.26 ± 3.85 ab | 20.15 ± 1.66 bc |
9 | 72.59 ± 0.07 bc | 56.00 ± 1.55 c | 60.45 ± 0.40 ab | 21.96 ± 0.53 bcd |
10 | 41.61 ± 0.72 a | 34.38 ± 0.42 a | 53.46 ± 1.34 a | 13.06 ± 0.25 a |
11 | 61.22 ± 0.80 b | 49.08 ± 0.85 bc | 67.90 ± 1.39 b | 19.18 ± 0.76 b |
12 | 61.70 ± 0.66 b | 49.76 ± 0.99 bc | 68.21 ± 1.04 b | 19.84 ± 0.50 b |
Sig. | ** | ** | n.s. | ** |
Table 14.
Fruits stored at 1 °C in fridge, packaged in Nanoactive A film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); * (P ≤ 0.05); n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Table 14.
Fruits stored at 1 °C in fridge, packaged in Nanoactive A film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); * (P ≤ 0.05); n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Day | Cyanidin-3-O-sophoroside | Cyanidin-3-O-glucoside | Cyanidin-3-O-rutinoside | Pelargonidin-3-O-glucoside |
---|
1 | 73.82 ± 2.92 cd | 56.07 ± 1.47 a | 61.12 ± 5.91 abc | 22.03 ± 0.43 cde |
2 | 65.71 ± 0.83 abc | 52.90 ± 1.44 a | 63.05 ± 5.45 abcd | 20.88 ± 0.39 bcd |
3 | 69.47 ± 1.42 bcd | 53.27 ± 0.64 a | 71.99 ± 0.35 abcd | 22.58 ± 0.14 de |
4 | 69.20 ± 5.01 bcd | 52.30 ± 3.55 a | 63.45 ± 3.32 abcd | 21.70 ± 1.39 cde |
5 | 72.51 ± 0.11 bcd | 53.28 ± 0.11 a | 64.17 ± 0.92 abcd | 22.03 ± 0.23 cde |
6 | 74.69 ± 2.92 d | 54.32 ± 0.79 a | 67.45 ± 3.11 bcd | 22.41 ± 0.20 de |
7 | 70.28 ± 0.98 bcd | 54.33 ± 0.07 a | 65.73 ± 1.49 abcd | 20.90 ± 0.84 bcd |
8 | 71.70 ± 1.29 bcd | 56.38 ± 1.84 a | 66.67 ± 0.20 abcd | 25.26 ± 0.76 f |
9 | 63.80 ± 3.88 ab | 50.60 ± 1.86 a | 60.25 ± 3.14 ab | 21.19 ± 0.09 bcd |
10 | 68.16 ± 1.71 bcd | 53.67 ± 0.27 a | 63.76 ± 1.71 abcd | 19.99 ± 0.40 abc |
11 | 67.63 ± 0.07 abcd | 55.36 ± 2.21 a | 70.10 ± 0.32 abcd | 19.35 ± 0.30 ab |
12 | 59.53 ± 1.51 a | 50.16 ± 1.60 a | 57.05 ± 0.78 a | 18.69 ± 0.25 a |
13 | 72.93 ± 1.52 cd | 55.44 ± 1.69 a | 62.81 ± 0.50 abcd | 23.32 ± 0.07 e |
14 | 71.99 ± 4.50 bcd | 54.97 ± 3.50 a | 60.42 ± 2.74 abc | 19.99 ± 1.02 abc |
Sig. | * | n.s. | n.s. | ** |
Table 15.
Fruits stored at 1 °C in fridge without packaging. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Table 15.
Fruits stored at 1 °C in fridge without packaging. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Day | Cyanidin-3-O-sophoroside | Cyanidin-3-O-glucoside | Cyanidin-3-O-rutinoside | Pelargonidin-3-O-glucoside |
---|
1 | 81.42 ± 4.35 d | 55.08 ± 0.70 c | 60.36 ± 6.33 a | 20.33 ± 0.73 ab |
2 | 69.21 ± 3.30 ab | 50.65 ± 2.36 abc | 59.42 ± 3.30 a | 21.50 ± 1.85 b |
3 | 75.21 ± 0.56 abc | 53.04 ± 0.48 bc | 61.72 ± 2.43 a | 20.53 ± 0.53 ab |
4 | 70.57 ± 1.96 abc | 46.81 ± 2.93 ab | 56.04 ± 1.30 a | 19.40 ± 1.54 ab |
5 | 80.05 ± 0.90 cd | 52.40 ± 0.47 bc | 60.62 ± 0.49 a | 19.85 ± 0.41 ab |
6 | 76.08 ± 0.79 cd | 48.51 ± 0.44 abc | 56.04 ± 0.64 a | 17.87 ± 0.53 ab |
7 | 64.51 ± 6.00 a | 43.77 ± 4.31 a | 52.36 ± 3.79 a | 17.36 ± 1.53 a |
8 | 79.15 ± 0.69 cd | 53.91 ± 0.63 bc | 59.73 ± 1.17 a | 20.58 ± 0.02 ab |
9 | 73.42 ± 5.02 abc | 49.19 ± 3.61 abc | 57.61 ± 4.18 a | 19.26 ± 1.60 ab |
10 | 78.96 ± 2.66 cd | 51.00 ± 1.31 abc | 60.31 ± 0.39 a | 19.62 ± 0.14 ab |
Sig. | n.s. | n.s. | n.s. | n.s. |
Table 16.
Fruits stored at 1 °C in fridge, packaged in PET film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); * (P ≤ 0.05); n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Table 16.
Fruits stored at 1 °C in fridge, packaged in PET film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01); * (P ≤ 0.05); n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Day | Cyanidin-3-O-sophoroside | Cyanidin-3-O-glucoside | Cyanidin-3-O-rutinoside | Pelargonidin-3-O-glucoside |
---|
1 | 73.82 ± 0.05 cde | 54.60 ± 1.97 c | 66.38 ± 0.25 e | 21.30 ± 0.27 abc |
2 | 61.55 ± 2.81 ab | 51.10 ± 0.13 bc | 57.00 ± 0.72 bc | 21.44 ± 2.40 bc |
3 | 71.38 ± 3.08 cde | 53.76 ± 1.89 bc | 63.14 ± 0.64 de | 20.65 ± 0.04 abc |
4 | 68.36 ± 3.36 abcde | 50.79 ± 2.25 bc | 59.41 ± 2.29 bcd | 20.75 ± 0.64 abc |
5 | 76.36 ± 1.90 e | 54.65 ± 0.31 c | 65.67 ± 0.03 e | 20.54 ± 0.61 abc |
6 | 75.13 ± 0.47 de | 51.66 ± 0.66 bc | 61.45 ± 0.46 cde | 19.97 ± 1.17 abc |
7 | 65.63 ± 4.56 abcd | 47.68 ± 2.72 ab | 56.28 ± 0.96 bc | 18.49 ± 0.84 abc |
8 | 74.47 ± 1.51 cde | 50.71 ± 2.55 bc | 59.85 ± 2.55 bcd | 18.62 ± 1.08 abc |
9 | 60.59 ± 1.56 a | 42.07 ± 2.33 a | 49.44 ± 2.60 a | 17.76 ± 1.16 ab |
10 | 70.65 ± 1.78 bcde | 49.64 ± 0.85 bc | 63.69 ± 0.85 de | 21.90 ± 0.91 c |
11 | 77.99 ± 3.08 e | 51.47 ± 2.93 bc | 58.87 ± 2.24 bcd | 17.92 ± 1.39 ab |
12 | 64.95 ± 5.12 abc | 47.59 ± 1.20 ab | 54.70 ± 1.92 b | 17.51 ± 0.61 a |
Sig. | ** | * | ** | n.s. |
Table 17.
Fruits stored at –20 °C in freezer, packaged in Nanoactive B film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01). The letters represent the significant difference vertically at P ≤ 0.05.
Table 17.
Fruits stored at –20 °C in freezer, packaged in Nanoactive B film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01). The letters represent the significant difference vertically at P ≤ 0.05.
Month | Cyanidin-3-O-sophoroside | Cyanidin-3-O-glucoside | Cyanidin-3-O-rutinoside | Pelargonidin-3-O-glucoside |
---|
1 | 69.91 ± 0.20 c | 53.46 ± 0.22 cd | 71.11 ± 0.13 cde | 21.66 ± 0.72 bcd |
2 | 65.43 ± 0.35 bc | 58.20 ± 0.26 cd | 75.70 ± 0.20 e | 18.94 ± 0.51 b |
3 | 72.39 ± 1.00 c | 52.31 ± 1.26 bcd | 59.73 ± 3.36 bc | 23.56 ± 0.78 cd |
4 | 72.13 ± 7.73 c | 52.40 ± 5.09 bcd | 54.94 ± 7.90 b | 21.35 ± 1.87 bcd |
5 | 70.32 ± 2.01 c | 54.18 ± 1.93 cd | 73.45 ± 3.58 de | 22.34 ± 0.13 bcd |
6 | 74.25 ± 2.72 c | 61.58 ± 1.60 d | 60.49 ± 0.36 bc | 24.66 ± 0.22 d |
7 | 66.79 ± 8.50 bc | 51.56 ± 6.34 bc | 62.15 ± 7.48 bcd | 20.30 ± 2.69 bc |
8 | 55.87 ± 2.71 b | 42.99 ± 1.55 b | 57.67 ± 2.48 b | 19.03 ± 1.07 b |
9 | 67.53 ± 0.48 bc | 51.07 ± 0.60 bc | 70.87 ± 1.33 cde | 23.68 ± 0.46 cd |
10 | 42.09 ± 3.00 a | 33.07 ± 2.48 a | 42.24 ± 2.70 a | 13.08 ± 1.49 a |
11 | 66.57 ± 3.47 bc | 52.16 ± 0.98 bcd | 75.37 ± 1.29 e | 21.94 ± 0.16 bcd |
12 | 66.83 ± 2.25 bc | 52.72 ± 0.65 bcd | 76.13 ± 1.15 e | 22.14 ± 0.23 bcd |
Sig. | ** | ** | ** | ** |
Table 18.
Fruits stored at –20 °C in freezer, packaged in PET film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01). The letters represent the significant difference vertically at P ≤ 0.05.
Table 18.
Fruits stored at –20 °C in freezer, packaged in PET film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. ** (P ≤ 0.01). The letters represent the significant difference vertically at P ≤ 0.05.
Month | Cyanidin-3-O-sophoroside | Cyanidin-3-O-glucoside | Cyanidin-3-O-rutinoside | Pelargonidin-3-O-glucoside |
---|
1 | 63.87 ± 1.65 bcd | 48.56 ± 0.28 b | 59.61 ± 0.50 bc | 19.79 ± 0.45 b |
2 | 66.88 ± 0.31 bcde | 53.70 ± 0.72 bc | 70.74 ± 3.71 de | 22.24 ± 0.19 bc |
3 | 68.07 ± 3.50 bcde | 51.00 ± 2.70 bc | 51.90 ± 5.90 ab | 22.73 ± 1.94 bc |
4 | 75.11 ± 6.03 e | 55.25 ± 1.20 c | 64.39 ± 2.12 cde | 22.40 ± 0.52 bc |
5 | 73.75 ± 3.16 de | 55.73 ± 2.02 c | 63.02 ± 4.97 cde | 21.98 ± 1.67 bc |
6 | 70.74 ± 0.82 cde | 55.57 ± 0.94 c | 72.95 ± 0.82 e | 22.13 ± 1.22 bc |
7 | 67.36 ± 1.55 bcde | 52.77 ± 1.19 bc | 67.27 ± 0.70 cde | 20.00 ± 0.13 b |
8 | 73.88 ± 0.49 e | 52.80 ± 1.08 bc | 62.96 ± 1.84 cde | 19.84 ± 0.19 b |
9 | 63.61 ± 5.11 bc | 48.79 ± 3.30 b | 48.77 ± 4.07 a | 25.73 ± 2.23 c |
10 | 44.39 ± 0.11 a | 34.41 ± 0.05 a | 45.43 ± 0.02 a | 13.11 ± 0.00 a |
11 | 60.59 ± 1.11 b | 54.05 ± 0.66 bc | 61.69 ± 0.06 cd | 19.49 ± 0.04 b |
12 | 60.91 ± 1.03 b | 54.79 ± 0.50 bc | 62.03 ± 0.10 cd | 19.84 ± 0.08 b |
Sig. | ** | ** | ** | ** |
Table 19.
Fruits stored at 1 °C in fridge, packaged in Nanoactive B film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
Table 19.
Fruits stored at 1 °C in fridge, packaged in Nanoactive B film. Effect of storage period on the different anthocyanidin compounds content in red raspberries (cv. Erika). Results are expressed in µg/g of fresh weight. The results are the mean of three replicates ± Standard Deviation. n.s. (not significant). The letters represent the significant difference vertically at P ≤ 0.05.
ay | Cyanidin-3-O-sophoroside | Cyanidin-3-O-glucoside | Cyanidin-3-O-rutinoside | Pelargonidin-3-O-glucoside |
---|
1 | 71.04 ± 1.65 a | 55.27 ± 0.01 a | 68.05 ± 3.43 ab | 22.02 ± 0.31 ab |
2 | 68.48 ± 3.56 a | 51.18 ± 4.62 a | 63.94 ± 6.72 ab | 19.58 ± 2.13 ab |
3 | 68.87 ± 1.13 a | 58.42 ± 5.69 a | 56.42 ± 4.15 a | 18.33 ± 1.11 a |
4 | 66.39 ± 0.12 a | 53.82 ± 1.03 a | 72.21 ± 0.81 b | 19.97 ± 0.65 ab |
5 | 65.27 ± 0.54 a | 54.15 ± 0.07 a | 72.64 ± 0.47 b | 21.90 ± 0.51 ab |
6 | 66.59 ± 0.23 a | 51.48 ± 0.24 a | 66.99 ± 1.46 ab | 23.33 ± 1.12 b |
7 | 67.43 ± 1.30 a | 55.63 ± 0.49 a | 66.47 ± 1.94 ab | 23.44 ± 0.97 b |
Sig. | n.s. | n.s. | n.s. | n.s. |