TAA was quantified in H-TAA and L-TAA extracts
separately, the values at harvest time being 25.50±1.05 mg
100 g-1 for H-TAA and evolved in a similar way to that of
total phenolics during cold storage and shelf life, that is,
progressive increases in coated fruits and decreases after
8 days of storage in control ones (Fig. 6). L-TAA at harvest
was 15.93±1.32 mg 100 g-1 and did not show significant differences attributable to either storage or treatments
applied (data not shown).