Table 1. The total polyphenol content of aronia stored at different storage temperatures

(mg GAE/g dry weight)

Temp.(℃) Storage Period (week)

0 4 8 12 16 20

4 905.4±23.7^a^E 782.8±31.6^a^D 776.5±26.2^a^C^D 761.3±19.1^a^C 743.3±23.1^a^B 658.0±20.1^a^A

-20 905.4±23.7^a^F 854.5±21.1^b^E 839.0±27.2^b^D 813.5±23.2^b^C 793.8±26.7^b^B 698.4±23.5^b^A

-80 905.4±23.7^a^E 891.0±29.6^c^D 859.5±24.2^c^C 840.0±24.6^c^B 833.3±24.6^c^B 811.5±20.8^c^A

Data were the mean±SD of three separate experiments.
^a^-^cValues with the different superscript within the same column are significantly different at p<0.05.
^A^-^EMeans with different superscripts in the same row are significantly different at p<0.05.
GAE, gallic acid equivalent.

Temp.(℃)	Storage Period (week)
Temp.(℃)	0	4	8	12	16	20
4	905.4±23.7^a^E	782.8±31.6^a^D	776.5±26.2^a^C^D	761.3±19.1^a^C	743.3±23.1^a^B	658.0±20.1^a^A
-20	905.4±23.7^a^F	854.5±21.1^b^E	839.0±27.2^b^D	813.5±23.2^b^C	793.8±26.7^b^B	698.4±23.5^b^A
-80	905.4±23.7^a^E	891.0±29.6^c^D	859.5±24.2^c^C	840.0±24.6^c^B	833.3±24.6^c^B	811.5±20.8^c^A