## 3 Results and Discussion
### Phenolic Acids  
Phenolic acids are a part of the large group of phenolic compounds, widely distributed in strawberry fruits. They are considered important ingredient of strawberries, contributing to taste, color, and nutritional properties ([PERSON] et al., 2016). \begin{table}
\begin{tabular}{c c c c c c} \hline
**Storage Time** & **Storage Temperature** & **Treatment** & **Arianna** & **Francesca** & **Silvia** \\ \hline \multirow{2}{*}{0 M} & & WF & 731.8 \(\pm\) 6.5 aA & 580.4 \(\pm\) 3.6B & 519.3 \(\pm\) 0.3C \\  & & DF & 23.2 \(\pm\) 0.3 jD & 18.8 \(\pm\) 0.3 mD & 16.5 \(\pm\) 0.3 lD \\ \hline \multirow{4}{*}{1 M} & \(-20\) & WF & 650.6 \(\pm\) 3.9 bB & 599.8 \(\pm\) 2.8 dC & 402.2 \(\pm\) 1.8 gE \\  & \(-80\) & WF & 737.4 \(\pm\) 4 aA & 736 \(\pm\) 2 aA & 592.1 \(\pm\) 0.9 aD \\  & \(-20\) & DF & 26.8 \(\pm\) 0.7 jF & 22.8 \(\pm\) 0.4 lmF & 16.4 \(\pm\) 0.3 lG \\  & \(-80\) & DF & 27.9 \(\pm\) 0.1 jF & 25.1 \(\pm\) 0.3 jikJF & 14.6 \(\pm\) 0.1 lG \\ \hline \multirow{4}{*}{3 M} & \(-20\) & WF & 554.4 \(\pm\) 0.1 dD & 594.3 \(\pm\) 3.9 eB & 423.4 \(\pm\) 0.2 fF \\  & \(-80\) & WF & 571.7 \(\pm\) 13.4 cC & 609.5 \(\pm\) 1.6 cA & 523.7 \(\pm\) 2.3 cE \\  & \(-20\) & DF & 24.2 \(\pm\) 0.3 jHI & 28 \(\pm\) 0.1 jikJH & 19.4 \(\pm\) 0.2 lHI \\  & \(-80\) & DF & 93.5 \(\pm\) 5.3 hG & 24.3 \(\pm\) 0.3 jklHI & 14.1 \(\pm\) 0.1 ll \\ \hline \multirow{4}{*}{5 M} & \(-20\) & WF & 436.1 \(\pm\) 0.8 gD & 517.2 \(\pm\) 0.2 gA & 388.1 \(\pm\) 0.3 hF \\  & \(-80\) & WF & 507.1 \(\pm\) 0.5 eB & 500.3 \(\pm\) 0 hC & 430.1 \(\pm\) 0.1 eE \\  & \(-20\) & DF & 25.4 \(\pm\) 0.2 jI & 23.1 \(\pm\) 0.2 kIm & 39.3 \(\pm\) 0.8 gG \\  & \(-80\) & DF & 29.2 \(\pm\) 0.7 jH & 30 \(\pm\) 0.7 jH & 31.3 \(\pm\) 2.3 kH \\ \hline \multirow{4}{*}{7 M} & \(-20\) & WF & 544.6 \(\pm\) 1.2 dC & 576.8 \(\pm\) 1 FB & 509.4 \(\pm\) 0.3 dD \\  & \(-80\) & WF & 473.0 \(\pm\) 0.5 fE & 664.1 \(\pm\) 1.5 bA & 537.5 \(\pm\) 8.2 bC \\ \cline{1-1}  & \(-20\) & DF & 46.3 \(\pm\) 7.6 iF & 29.3 \(\pm\) 0.5 iG & 26.7 \(\pm\) 0.1 kG \\ \cline{1-1}  & \(-80\) & DF & 27.3 \(\pm\) 1 jG & 26.1 \(\pm\) 2 jikdG & 49.6 \(\pm\) 0.7 iF \\ \hline \end{tabular}
\end{table} 
Table 3: Average of vitamin C content (mg/kg FW) in fruits of Arianna, Francesca, and Silvia cultivars. The data are expressed as mean \(\pm\) standard error. Different lowercase letters indicate significant differences for \(p\leq 0.05\) in each cultivar during storage. Different uppercase letters indicate significant differences for \(p\leq 0.05\) for all cultivars for a specific storage time. WF: whole fruit, DF: dried fruit. 0 M: 0 months of storage; 1 M: 1 month of storage; 3 M: 3 months of storage; 5 M: 5 months of storage; 7 M: 7 months of storage. The phenolic acids' content in the WF of all three cultivars during storage is shown in Table 4. The Arianna, Francesca, and Silvia fruits had a content of 396.4 mg/kg FW, 569 mg/kg FW, and 170 mg/kg FW phenolic acids at time 0, respectively. The oven-drying process reduced the amounts of phenolic acids in the fruits at time 0 to 192.6 mg/kg FW, 288.1 mg/kg FW, and 138.2 mg/kg FW, respectively. The phenolic acids' content in Francesca and Silvia WF increased at 1M during storage at \(-20\)\({}^{\circ}\)C (643 mg/kg FW and 206.9 mg/kg FW, respectively) and had a decreasing trend until the end of storage. Differently, in Arianna, the highest amount was detected after 3 M of storage at \(-20\)\({}^{\circ}\)C, with the value of 427.2 mg/kg FW. Regarding the DF, there was a decreasing trend until the end of storage, with a peak of phenolic acid content in fruits after 3 M of storage in all the cultivars. At \(-80\)\({}^{\circ}\)C storage temperature, the WF showed a similar reaction to \(-20\)\({}^{\circ}\)C, with increased phenolic acids' content at the early stage of storage, then a decreasing trend until the end of storage. The highest amounts of phenolic acids were detected in Francesca fruit at 3M of storage, with the value of 646 mg/kg FW.