Table 1 Sugar compositions (glucose, fructose and sucrose), in minimally processed persimmon fruit (Diospyros kaki L.), cv Rojo Brillante immediately after harvest (T0) and after 3, 6 and 9 days of storage
Time of storage | Sugar concentrations (µg/mg) | CTR PASSIVE | EC + MAP | CTR + MAP | EC PASSIVE |
|---|---|---|---|---|---|
T0 | Sucrose | 40.4 ns | 40.4 | 40.4 | 40.4 |
Glucose | 271.5 ns | 271.5 | 271.5 | 271.5 | |
Fructose | 287.9 ns | 287.9 | 287.9 | 287.9 | |
TSS (Brix) | 17.1 ns | 17.1 | 17.1 | 17.1 | |
Sucrose | 38.9 ns | 40.4 | 39.2 | 40.2 | |
T3 | Glucose | 289.0a | 289.4a | 269.6c | 279.4b |
Fructose | 210.3d | 235.2c | 266.3b | 283.3a | |
TSS (Brix) | 17.1 ns | 17.2 | 17.1 | 17.2 | |
Sucrose | 38.6b | 41.2a | 38.9b | 41.5a | |
T6 | Glucose | 288.8b | 300.2a | 253.1c | 266.4c |
Fructose | 210.3c | 221.2b | 223.7b | 271.2a | |
TSS (Brix) | 17.1 ns | 17.2 | 17.2 | 17.3 | |
Sucrose | 37.9c | 48.6a | 36.5d | 41.2b | |
T9 | Glucose | 299.0b | 327.4a | 213.4c | 214.6c |
Fructose | 210.3b | 247.5a | 210.1b | 219.1b | |
TSS ( Brix) | 17.4a | 17.5a | 17.1ab | 16.9b |