Skip to main content

Table 2 Organic acid (ascorbic, malic, citric and succinic acids) in minimally processed persimmon fruit (Diospyros kaki L.), cv Rojo Brillante immediately after harvest (T0) and after 3, 6 and 9 days of storage

From: Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

Time of storage

Organic acid (µmol.g−1 fw)

CTR PASSIVE

EC + MAP

CTR + MAP

EC PASSIVE

T0

Ascorbic acid

0.7 ns

0.7

0.7

0.7

Malic acid

176.3 ns

176.3

176.3

176.3

Citric acid

6.3 ns

6.3

6.3

6.3

Succinic acid

5.9 ns

5.9

5.9

5.9

TA (% malic acid)

0.1 ns

0.1

0.1

0.1

Ascorbic acid

0.4 ns

0.5

0.3

0.5

T3

Malic acid

159.3 ns

160.3

154.4

156.7

Citric acid

4.6 ns

5.3

4.4

4.6

Succinic acid

5.2a

5.1a

4.5a

3.6b

TA (% malic acid)

0.1 ns

0.1

0.1

0.1

Ascorbic acid

0.3a

0.4a

0.1b

0.3a

T6

Malic acid

158.3 ns

158.4

155.2

153.1

Citric acid

4.8a

5.0a

3.3b

4.1a

Succinic acid

5.1a

4.5a

4.1ab

3.1b

TA (% malic acid)

0.1 ns

0.1

0.1

0.1

Ascorbic acid

0.1 ns

0.3

0.1

0.3

T9

Malic acid

136.3b

150.2a

151.7a

135.3b

Citric acid

3.5b

5.2a

3.5b

4.0b

Succinic acid

4.4a

4.6a

3.1b

2.9b

TA (% malic acid)

0.1 ns

0.1

0.1

0.1

  1. At each sampling date, different letters indicate substantial changes between treatments
  2. ns non-significant
  3. P ≤ 0.05 was used in the Tukey’s significant test