Table 3 Results of evaluation of weight loss, TSS content and pH of nectarines after 10 days of storage at RT and 21 days at 4 °C

14.6 ± 0.4

3.93 ± 0.01

53 ± 2.3^a

16.9 ± 0.1^a

4.57 ± 0.01^e

53 ± 3.1^a

17.1 ± 0.1^a

5.00 ± 0.01^a

51 ± 3.6^a

16.1 ± 0.1^bc

4.69 ± 0.01^c

54 ± 3.3^a

15.8 ± 0.2^c

4.78 ± 0.01^b

54 ± 1.8^a

15.7 ± 0.2^c

4.64 ± 0.01^d

58 ± 4.4^a

15.9 ± 0.1^bc

4.22 ± 0.01^h

52 ± 3.4^a

15.7 ± 0.2^c

4.53 ± 0.01^f

50 ± 3.7^a

16.3 ± 0.1^b

4.47 ± 0.01^g

50 ± 1.5^a

24.5 ± 0.8^a

4.34 ± 0.01^a

46 ± 3.8^a

23.7 ± 1.3^a

4.33 ± 0.01^a

52 ± 2.6^a

26.5 ± 2.1^a

4.19 ± 0.01^b

52 ± 3.1^a

24.1 ± 1.9^a

4.21 ± 0.02^b

50 ± 3.8^a

26.9 ± 2.0^a

4.09 ± 0.01^c

51 ± 4.5^a

23.7 ± 1.3^a

4.03 ± 0.02^d

48 ± 3.7^a

22.9 ± 0.7^a

4.02 ± 0.02^d

49 ± 3.1^a

23.7 ± 1.3^a

4.09 ± 0.02^c