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Effect of exogenous essential oil treatments on the storage behaviour of apricot fruit harvested at different altitudes

Nurettin Yilmaz
Nurettin Yilmaz
, 
Fırat Islek
Fırat Islek
, 
Seyda Cavusoglu
Seyda Cavusoglu
, 
Tomáš Nečas
Tomáš Nečas
, 
Ivo Ondrášek
Ivo Ondrášek
 y 
Sezai Ercisli
Sezai Ercisli
   | 31 dic 2023
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Article Category: ORIGINAL ARTICLE
Publicado en línea: 31 dic 2023
Páginas: 433 - 447
Recibido: 14 jun 2023
Aceptado: 29 oct 2023
DOI: https://doi.org/10.2478/fhort-2023-0031
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© 2023 Nurettin Yilmaz et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Figure 1.

Typical chromatogram of oxalic, citric, tartaric, malic, succinic, and fumaric acid standards obtained from HPLC-DAD. HPLC-DAD, high-performance liquid chromatography with a diode array detector.
Typical chromatogram of oxalic, citric, tartaric, malic, succinic, and fumaric acid standards obtained from HPLC-DAD. HPLC-DAD, high-performance liquid chromatography with a diode array detector.

Figure 2.

(A) The first and second PCA scores plot of fruits harvested at different altitudes in terms of cultivars and treatment. (B) The first and second PCA scores plot of the correlation in the analysed parameters. PCA, principal component analysis.
(A) The first and second PCA scores plot of fruits harvested at different altitudes in terms of cultivars and treatment. (B) The first and second PCA scores plot of the correlation in the analysed parameters. PCA, principal component analysis.

The changes in tartaric acid during the storage of apricot harvested at different altitudes during the 35 days at 0°C.

Tartaric acid Storage period
Altitude Cultivars Treatment 0 5 10 15 25 35
1000 Kabaaşı Control 158.44 ±2.96 a# 142.20 ±0.69 Ca# 136.46 ± 1.10 Ca# 129.49 ± 1.26 Ca# 120.97 ± 1.61 Ca# 116.41 ± 1.17 Ca#
Peppermint 158.44 ±2.96 a# 156.48 ± 1.04 Aa# 154.33 ± 1.13 Aa# 152.27 ±0.98 Aa# 149.97 ± 1.32 Aa# 144.00 ± 1.63 Aa#
Thyme 158.44 ±2.96 a# 148.41 ± 1.04 Ba# 146.41 ± 1.15 Ba# 144.57 ±0.69 Ba# 137.59 ± 1.06 Ba# 130.33 ±0.92 Ba#
Carob 158.44 ±2.96 a# 151.57 ± 1.31 Ba# 149.87 ±0.34 Ba# 149.45 ± 0.80 Aa# 146.25 ± 1.04 Aa# 140.10 ±0.53 Aa#
Hacıhaliloğlu Control 133.23 ±4.03 b# 118.36 ± 0.97 Cb# 114.58 ± 1.31 Bb# 109.30 ±0.85 Cb# 101.11 ±0.88 Cb# 96.39 ±0.93 Cb#
Peppermint 133.23 ±4.03 b# 130.28 ± 1.28 Ab# 126.40 ± 1.16 Ab# 122.77 ± 1.12 Ab# 116.54 ±0.91 Ab# 111.25 ±1.04 Cb#
Thyme 133.23 ±4.03 b# 124.73 ± 1.04 Bb# 121.91 ± 1.55 Ab# 116.29 ± 0.30 Bb# 109.34 ±0.89 Bb# 103.98 ± 0.29 Bb#
Carob 133.23 ±4.03 b# 126.51 ± 1.05 ABb# 124.46 ±0.77 Ab# 120.30 ± 1.16 Ab# 113.80 ±0.49 Ab# 108.33 ±1.23 Ab#
1200 Kabaaşı Control 276.48 ±1.93 a 246.31 ±0.95 Ca 240.81 ±0.45 Da 235.51 ±0.91 Ca 228.12 ± 1.77Da 218.66 ± 1.19 Da
Peppermint 276.48 ±1.93 a 268.06 ±1.81 Aa 264.90 ±0.34 Aa 262.40 ± 0.89 Aa 251.14 ± 1.05 Aa 244.86 ± 1.37 Aa
Thyme 276.48 ±1.93 a 262.58 ± 1.00 Ba 257.41 ± 1.15 Ca 254.94 ± 1.38 Ba 238.77 ±1.14 Ca 230.73 ± 0.71 Ca
Carob 276.48 ± 1.93a 265.25 ± 1.00 ABa 261.33 ±0.94 Ba 258.80 ±0.66 ABa 245.78 ± 0.78 Ba 236.46 ± 1.01 Ba
Hacıhaliloğlu Control 207.47 ±3.81 b 189.44 ± 0.79 Cb 186.41 ± 1.15 Cb 184.19 ±0.93 Cb 176.58 ± 1.98 Cb 172.27 ± 1.98 Cb
Peppermint 207.47 ±3.81 b 203.05 ±0.84 Ab 202.34 ±0.89 Ab 199.39 ±0.74 Ab 192.87 ± 1.39 Ab 189.86 ± 1.35 Ab
Thyme 207.47 ±3.81 b 196.98 ± 1.49 Bb 194.71 ± 0.82 Bb 190.36 ± 1.10 Bb 182.70 ± 1.71 BCb 181.69 ±0.80 Bb
Carob 207.47 ±3.81 b 199.49 ± 1.03 ABb 199.24 ±0.98 Ab 196.32 ±0.74 Ab 189.06 ± 1.50 ABb 186.44 ± 1.19 ABb

The changes in citric acid during the storage of the apricot harvested at different altitudes during the 35 days at 0°C.

Citric acid Storage period (day)
Altitude Cultivars Treatment 0 5 10 15 25 35
1000 Kabaaşı Control 5534.99 ± 97.40 # 5232.17 ± 1.95 Da# 5147.73 ±2.50 Da# 5097.33 ±2.44 Da# 4986.61 ±2.38 Da# 4897.61 ±2.35 Da#
Peppermint 5534.99 ± 97.40 # 5486.17 ± 2.19 Aa# 5470.03 ± 1.24 Aa# 5466.47 ± 1.18 Aa# 5394.02 ± 1.76 Aa# 5343.41 ±2.01 Aa#
Thyme 5534.99 ± 97.40 # 5332.44 ± 1.17 Ca# 5319.39 ±2.71 Ca# 5309.86 ±2.58 Ca# 5246.95 ± 1.72 Ca# 5193.73 ±1.53 Ca#
Carob 5300.15 ±2.80 Ba# 5258.79 ±2.47 Ba#
Hacıhaliloğlu Control 5424.28 ±459.25 # 5076.67 ± 1.45 Db# 5015.30 ±5.03 Cb# 4987.34 ±2.11 Db# 4837.10 ±2.58 Db# 4790.57 ±0.89 Db#
Peppermint 5424.28 ±459.25 # 5293.33 ± 1.01 Bb# 5287.14 ±2.98 Ab# 5261.52 ±25.05 Ab# 5228.73 ±2.84 Ab# 5107.85 ±3.50 Ab#
Thyme 5424.28 ±459.25 # 5276.24 ±1.99 Cb# 5228.72 ±1.83 Bb# 5181.81 ± 16.55 Bb# 5105.37 ±3.93 Cb# 4997.13 ± 1.86 Cb#
Carob 5424.28 ±459.25 # 5299.99 ± 1.25 Ab# 5287.49 ±2.16 Ab# 5262.82 ±2.53 Ab# 5210.00 ±2.64 Bb# 5077.54 ±2.65 Bb#
1200 Kabaaşı Control 9454.35 ± 192.98 a 8989.67 ± 1.11 Da 8960.53 ±5.27 Da 8900.65 ±2.36 Da 8877.47 ±2.06 Da 8792.39 ± 1.96 Da
Peppermint 9454.35 ± 192.98 a 9373.71 ±2.15 Aa 9308.06 ± 2.07 Aa 9296.02 ±2.24 Aa 9188.85 ± 1.60 Aa 9192.40 ±2.86 Aa
Thyme 9454.35 ± 192.98 a 9167.23 ± 11.00 Ca 9120.45 ±2.11 Ca 9094.90 ±3.35 Ca 9011.02 ± 2.28 Ca 8990.02 ± 2.27 Ca
Carob 9454.35 ± 192.98 a 9291.95 ± 1.59 Ba 9251.88 ±3.53 Ba 9192.55 ±3.03 Ba 9106.19 ±3.60 Ba 9097.61 ±2.05 Ba
Hacıhaliloğlu Control 8080.72 ± 156.63 b 7373.62 ± 1.73 Db 7324.72 ± 1.13 Db 7222.07 ± 1.17 Db 7169.47 ± 1.78 Db 7057.82 ± 3.47 Db
Peppermint 8080.72 ± 156.63 b 7870.51 ±2.06 Ab 7817.13 ± 1.50 Ab 7791.21 ± 1.32 Ab 7713.78 ± 1.45 Ab 7591.01 ±2.25 Ab
Thyme 8080.72 ± 156.63 b 7787.51 ±2.05 Cb 7711.75 ± 1.48 Cb 7605.27 ±3.71 Cb 7493.53 ±2.25 Cb 7364.23 ± 1.67 Cb
Carob 8080.72 ± 156.63 b 7811.56 ± 1.89 Bb 7790.81 ± 1.45 Bb 7636.52 ± 1.96 Bb 7541.97 ± 1.71 Bb 7410.47 ±2.80 Bb

The changes in succinic acid during the storage of apricots harvested at different altitudes during the 35 days at 0°C.

Succinic acid Storage period
Altitude Cultivars Treatment 0 5 10 15 25 35
1000 Kabaaşı Control 3799.79 ± 110.33 a# 3523.46 ± 2.20 Ca# 3496.68 ± 1.54 Da# 3487.01 ± 1.64 Da# 3430.89 ± 1.65 Da# 3397.92 ± 1.66 Da#
Peppermint 3799.79 ± 110.33 a# 3692.20 ±2.06 Aa# 3676.25 ±2.01 Aa# 3658.04 ± 2.19 Aa# 3617.43 ± 1.79 Aa# 3596.98 ± 1.58 Aa#
Thyme 3799.79 ± 110.33 a# 3611.35 ±1.10 Ba# 3596.27 ± 1.13 Ca# 3591.10 ± 1.11 Ca# 3518.41 ±3.17 Ca# 3491.55 ± 1.99 Ca#
Carob 3799.79 ± 110.33 a# 3618.42 ±2.84 Ba# 3621.74 ± 1.50 Ba# 3607.70 ±2.58 Ba# 3590.88 ± 1.34 Ba# 3543.06 ± 1.21 Ba#
Hacıhaliloğlu Control 2927.82 ± 110.79 b# 2762.46 ±2.89 Db# 2706.85 ±4.37 Db# 2697.75 ± 3.51 Db# 2636.73 ±2.15 Db# 2603.07 ±2.59 Db#
Peppermint 2927.82 ± 110.79 b# 2896.84 ± 1.39 Ab# 2849.22 ±2.25 Ab# 2816.67 ± 1.57 Ab# 2802.03 ±3.18 Ab# 2747.43 ± 1.84 Ab#
Thyme 2927.82 ± 110.79 b# 2811.69 ±1.43 Cb# 2768.29 ±2.94 Cb# 2761.39 ±1.83 Cb# 2712.83 ± 2.29 Cb# 2686.55 ± 1.66 Cb#
Carob 2927.82 ± 110.79 b# 2842.90 ±2.34 Bb# 2804.27 ± 3.02 Bb# 2791.06 ± 1.11 Bb# 2756.88 ± 1.76 Bb# 2713.83 ± 2.42 Bb#
1200 Kabaaşı Control 5107.85 ± 27.92 4956.98 ± 1.34 Da 4939.73 ±2.49 Da 4930.59 ± 1.27 Da 4889.89 ± 1.32 Da 4840.33 ± 1.92 Da
Peppermint 5107.85 ± 27.92 5057.46 ± 2.02 Aa 5023.35 ± 2.11 Aa 5017.66 ± 2.51 Aa 4987.56 ±2.02 Aa 4926.38 ±0.84 Aa
Thyme 5107.85 ± 27.92 4981.19 ± 1.30 Ca 4966.42 ± 0.84 Ca 4960.05 ± 1.41 Ca 4943.60 ±2.04 Ca 4865.44 ± 4.20 Ca
Carob 5107.85 ± 27.92 5021.64 ± 1.54 Ba 4998.56 ± 1.00 Ba 4993.55 ± 1.99 Ba 4973.30 ± 1.93 Ba 4898.50 ±3.39 Ba
Hacıhaliloğlu Control 4953.63 ± 33.00 4867.01 ± 1.52 Cb 4826.42 ±2.22 Db 4798.05 ± 3.47 Db 4786.39 ± 1.18 Db 4731.95 ± 1.83 Db
Peppermint 4953.63 ± 33.00 4903.42 ±2.84 Ab 4893.69 ± 1.57 Ab 4877.20 ±2.92 Ab 4854.93 ± 1.30 Ab 4813.51 ± 1.77 Ab
Thyme 4953.63 ± 33.00 4872.01 ± 1.89 Cb 4841.73 ± 1.51 Cb 4823.40 ± 2.25 Cb 4808.29 ±2.00 Cb 4756.73 ± 0.95 Cb
Carob 4953.63 ± 33.00 4887.23 ± 1.03 Bb 4880.55 ± 1.86 Bb 4853.26 ± 1.70 Bb 4834.99 ± 1.42 Bb 4786.88 ± 1.39 Bb

The changes in fumaric acid during the storage of apricots harvested at different altitudes during the 35 days at 0°C.

Fumaric acid Storage period
Altitude Cultivars Treatment 0 5 10 15 25 35
1000 Kabaaşı Control 17.93 ± 0.28 a# 14.96 ± 0.06 Da# 14.80 ±0.03 Da# 14.52 ±0.01 Da# 13.87 ±0.03 Da# 12.88 ±0.03 Da#
Peppermint 17.93 ± 0.28 a# 17.38 ± 0.26 Aa# 16.98 ±0.03 Aa# 16.54 ± 0.02 Aa# 15.45 ± 0.02 Aa# 14.82 ± 0.03 Aa#
Thyme 17.93 ± 0.28 a# 15.73 ± 0.19 Ca# 15.51 ±0.02 Ca# 15.17 ±0.02 Ca# 14.54 ± 0.02 Ca# 13.61 ±0.01 Ca#
Carob 17.93 ± 0.28 a# 16.69 ±0.10 Ba# 16.00 ±0.03 Ba# 15.88 ±0.03 Ba# 14.81 ± 0.02 Ba# 14.21 ± 0.03 Ba#
Hacıhaliloğlu Control 14.89 ± 0.43 b# 12.13 ±0.12 Db# 11.73 ±0.05 Db# 11.43 ±0.02 Db# 11.02 ±0.01 Db 10.22 ± 0.02 Db#
Peppermint 14.89 ± 0.43 b# 14.34 ±0.11 Ab# 14.02 ± 0.04 Ab# 13.75 ±0.04 Ab# 13.12 ±0.02 Ab# 12.28 ±0.03 Ab#
Thyme 14.89 ± 0.43 b# 13.35 ±0.10 Cb# 12.92 ±0.03 Cb# 12.61 ±0.01 Cb# 12.16 ±0.01 Cb# 11.41 ±0.01 Cb#
Carob 14.89 ± 0.43 b# 13.81 ±0.10 Bb# 13.54 ±0.02 Bb# 13.43 ±0.01 Bb# 12.68 ±0.01 Bb# 12.03 ±0.02 Bb#
1200 Kabaaşı Control 24.87 ±0.31 21.39 ±0.31 Ca 21.49 ±0.02 Da 21.18 ±0.02 Da 19.83 ± 0.03 D 18.81 ±0.02 Da
Peppermint 24.87 ±0.31 23.41 ±0.15 Aa 22.90 ±0.05 Aa 22.80 ±0.01 Aa 21.89 ±0.04 Aa 20.89 ±0.03 Aa
Thyme 24.87 ±0.31 22.40 ±0.16 Ba 21.98 ± 0.04 Ca 21.73 ±0.02 Ca 20.51 ±0.02 Ca 19.58 ±0.02 Ca
Carob 24.87 ±0.31 22.98 ±0.04 ABa 22.42 ±0.03 Ba 22.20 ±0.10 Ba 21.13 ±0.04 Ba 20.24 ± 0.02 Ba
Hacıhaliloğlu Control 22.76 ±0.54 19.15 ±0.10 Cb 18.43 ±0.03 Db 18.55 ±0.01 Db 15.74 ± 1.48 B 16.14 ±0.02 Db
Peppermint 22.76 ±0.54 21.28 ±0.08 Ab 20.84 ±0.05 Ab 20.84 ± 0.03 Ab 19.41 ±0.03 Ab 18.34 ±0.01 Ab
Thyme 22.76 ±0.54 20.35 ±0.11 Bb 19.45 ±0.03 Cb 19.27 ±0.03 Cb 18.23 ± 0.04 Abb 17.29 ± 0.04 Cb
Carob 22.76 ±0.54 20.90 ±0.12 Ab 20.40 ± 0.10 Bb 20.29 ± 0.07 Bb 18.92 ± 0.03 Ab 17.81 ±0.03 Bb

The changes in malic acid during the storage of apricots harvested at different altitudes during the 35 days at 0°C.

Malic acid Storage period
Altitude Cultivars Treatment 0 5 10 15 25 35
1000 Kabaaşı Control 3636.16 ± 118.16# 3455.07 ± 1.18 Da# 3396.69 ± 1.57 Da# 3352.74 ± 1.47 Da# 3292.51 ±2.94 Da# 3246.75 ± 1.49 Da#
Peppermint 3636.16 ± 118.16# 3521.69 ±0.45 Aa# 3507.78 ±2.49 Aa# 3499.43 ± 0.80 Aa# 3444.85 ±2.71 Aa# 3393.81 ± 1.46 Aa#
Thyme 3636.16 ± 118.16# 3480.71 ±2.14 Ca# 3448.73 ± 1.48 Ca# 3394.46 ± 4.19 Ca# 3343.42 ±2.14 Ca# 3283.36 ±1.89 Ca#
Carob 3636.16 ± 118.16# 3500.07 ± 1.22 Ba# 3461.29 ± 1.00 Ba# 3455.46 ±2.81 Ba# 3386.93 ± 1.34 Ba# 3343.63 ±2.64 Ba#
Hacıhaliloğlu Control 3222.97 ±87.25 # 2984.41 ± 1.12 Db# 2948.71 ± 1.42 Db# 2905.76 ± 4.49 Db# 2863.75 ± 1.57 Db# 2829.24 ± 1.97 Db#
Peppermint 3222.97 ±87.25 # 3153.84 ± 1.48 Ab# 3117.42 ±5.16 Ab# 3099.46 ± 4.24 Ab# 3058.33 ±2.92 Ab# 3011.48 ± 1.79 Ab#
Thyme 3222.97 ±87.25 # 3057.37 ± 1.08 Cb# 3020.02 ± 2.15 Cb# 2982.91 ±2.65 Cb# 2906.58 ±3.98 Cb# 2892.85 ±2.56 Cb#
Carob 3222.97 ±87.25 # 3106.25 ± 1.04 Bb# 3079.80 ± 1.43 Bb# 3070.42 ± 4.84 Bb# 3026.83 ± 1.42 Bb# 2992.46 ±2.81 Bb#
1200 Kabaaşı Control 5165.81 ± 30.45 a 5008.97 ± 1.68 Da 4964.07 ± 1.82 Da 4942.91 ±2.65 Da 4903.33 ±2.23 Da 4852.42 ±2.16 Da
Peppermint 5165.81 ± 30.45 a 5140.25 ± 1.04 Aa 5107.61 ± 1.65 Aa 5092.24 ± 2.03 Aa 5021.40 ± 1.86 Aa 5003.93 ± 1.80 Aa
Thyme 5165.81 ± 30.45 a 5078.41 ± 1.12 Ca 5022.46 ± 1.23 Ca 5006.08 ±3.82 Ca 4942.85 ±2.39 Ca 4911.68 ±0.83 Ca
Carob 5165.81 ± 30.45 a 5112.87 ± 1.41 Ba 5091.23 ±0.66 Ba 5052.73 ±2.57 Ba 4993.05 ± 1.53 Ba 4954.48 ± 0.84 Ba
Hacıhaliloğlu Control 4859.52 ± 55.74 b 4763.87 ± 1.98 Db 4724.81 ± 1.55 Db 4699.97 ±2.44 Db 4644.26 ±3.97 Db 4615.73 ±4.26 Db
Peppermint 4859.52 ± 55.74 b 4811.35 ±0.91 Ab 4801.46 ±1.81 Ab 4795.34 ± 3.92 Ab 4738.93 ±2.36 Ab 4713.35 ±2.09 Ab
Thyme 4859.52 ± 55.74 b 4786.35 ±0.89 Cb 4762.76 ±2.50 Cb 4747.74 ± 1.84 Cb 4699.07 ±3.18 Cb 4673.13 ± 1.34 Cb
Carob 4859.52 ± 55.74 b 4796.90 ± 1.36 Bb 4777.37 ± 0.89 Bb 4767.84 ± 2.38 Bb 4715.77 ± 1.48 Bb 4690.61 ± 0.62 Bb

The changes in respiration rate during the storage of apricot harvest at different altitudes during the 35 days at 0°C.

Respiration rate Storage period
Altitude Cultivars Treatment 0 5 10 15 25 35
1000 Kabaaşı Control 32.66 ± 1.25 b 30.59 ±0.63 Ab# 29.04 ±0.17 Ab# 32.41 ±0.28 Ab# 30.64 ±0.10 Ab# 25.95 ±0.15 Ab#
Peppermint 32.66 ± 1.25 b 26.20 ± 0.26 Bb# 24.54 ±0.45 Bb# 26.23 ± 0.56 Bb# 24.72 ±0.38 Cb# 22.15 ±0.13 Cb#
Thyme 32.66 ± 1.25 b 28.09 ± 0.79 Bb# 26.36 ± 0.62 Bb# 28.08 ± 1.86 ABb 26.82 ± 0.41 Bb# 25.09 ±0.30 A#
Carob 32.66 ± 1.25 b 27.47 ±0.36 Bb# 25.29 ± 0.77 Bb# 27.20 ± 1.16 Bb 25.16 ±0.24 Cb# 24.01 ± 0.40 Bb#
Hacıhaliloğlu Control 40.90 ±1.23 a 38.49 ± 0.24 Aa# 35.59 ± 0.05 Aa# 38.54 ±0.00 Aa# 36.11 ±0.41 Aa 33.38 ± 0.28 Aa#
Peppermint 40.90 ±1.23 a 32.42 ± 0.49 Ca# 29.77 ±0.19 Da# 31.52 ±0.07 Da# 29.57 ±0.05 Ca# 25.13 ± 0.43 Ca#
Thyme 40.90 ±1.23 a 36.03 ±0.59 Ba# 32.42 ±0.05 Ba# 33.61 ±0.05 Ba 31.88 ±0.55 Ba 28.63 ±0.95 B#
Carob 40.90 ±1.23 a 33.42 ± 0.02 Ca# 31.26 ± 0.23 Ca# 32.52 ±0.22 Ca 31.34 ±0.12 Ba# 27.81 ± 0.02 Ba#
1200 Kabaaşı Control 27.59 ±0.91 b 25.09 ± 0.62 Ab 24.34 ±0.21 Ab 26.66 ±0.12 Ab 26.16 ±0.32 Ab 23.22 ±0.24 Ab
Peppermint 27.59 ±0.91 b 21.03 ± 0.29 Bb 20.22 ± 0.03 Db 21.78 ±0.06 Db 20.16 ± 0.07 Cb 19.48 ± 0.18 Cb
Thyme 27.59 ±0.91 b 23.01 ±0.29 Bb 22.45 ± 0.19 Bb 23.63 ± 0.24 Bb 22.62 ±0.53 Bb 21.01 ±0.12 Bb
Carob 27.59 ±0.91 b 22.37 ± 0.15 BCb 21.64 ±0.04 Cb 22.82 ±0.02 Cb 21.96 ± 0.10 Bb 20.77 ± 0.04 Bb
Hacıhaliloğlu Control 36.90 ±0.02 a 34.66 ± 0.15 Aa 33.76 ± 0.04 Aa 37.49 ± 0.24 Aa 34.82 ± 0.10 Aa 29.79 ± 0.57 Aa
Peppermint 36.90 ±0.02 a 28.80 ±0.15 Da 26.65 ±0.17 Da 28.09 ± 0.05 Ca 25.89 ± 0.76 Ca 23.63 ±0.14 Ca
Thyme 36.90 ±0.02 a 32.08 ±0.08 Ba 30.95 ±0.12 Ba 32.78 ± 1.01 Ba 31.73 ±0.68 Ba 25.60 ±0.02 Ba
Carob 36.90 ±0.02 a 30.83 ± 0.19 Ca 28.70 ± 0.04 Ca 31.36 ±0.61 Ba 30.12 ±0.05 Ba 24.62 ± 0.10 BCa
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