Table 2. The total flavonoid content of aronia stored at different storage temperatures

(mg CE/g dry weight)

Temp.(℃) Storage period (week)

0 4 8 12 16 20

4 423.5±20.4^a^F 344.4±18.9^a^E 322.2±13.0^a^D 307.1±16.2^a^C 285.8±11.5^a^B 217.1±17.4^a^A

-20 423.5±20.4^a^D 380.3±13.4^b^C^D 374.7±15.3^b^C 347.6±13.8^b^B 326.8±18.2^b^A 323.1±15.7^b^A

-80 423.5±20.4^a^E 401.4±14.7^c^D 390.1±14.2^c^C 383.6±17.4^c^B^C 376.7±12.9^c^B 351.3±16.3^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.
CE=catechin equivalent

Temp.(℃)	Storage period (week)
Temp.(℃)	0	4	8	12	16	20
4	423.5±20.4^a^F	344.4±18.9^a^E	322.2±13.0^a^D	307.1±16.2^a^C	285.8±11.5^a^B	217.1±17.4^a^A
-20	423.5±20.4^a^D	380.3±13.4^b^C^D	374.7±15.3^b^C	347.6±13.8^b^B	326.8±18.2^b^A	323.1±15.7^b^A
-80	423.5±20.4^a^E	401.4±14.7^c^D	390.1±14.2^c^C	383.6±17.4^c^B^C	376.7±12.9^c^B	351.3±16.3^c^A