## 3 Results and Discussion
### Phenolic Acids
Regarding the DF, the phenolic content of Francesca and Silvia fruits increased after 1M of storage, decreasing until the end of storage; Arianna showed a slightly different behavior, with increased phenolic acids' content from 1 M to 3 M, then decreasing until the end of storage. There was not a significant difference between the different temperatures during storage, but there was a significant difference between the treatments in all the cultivars, with the WF phenolic acids' content always being higher than those of the DF. The same effect was observed in a storage study of frozen strawberries by [PERSON] et al. [30]. They reported that the degradation of phenolic acids may be due to enzymatic oxidation. The degradation of phenolic acids during the oven-drying process were also confirmed in studies by [PERSON] et al. [31] and [PERSON] et al. [32]. The oxidative and thermal degradation of phenolic compounds due to \begin{table}
\begin{tabular}{c c c c c c} \hline
**Storage Time** &
\begin{tabular}{c} **Storage** \\ **Temperature** \\ \end{tabular} & **Treatment** & **Arianna** & **[PERSON]** & **[PERSON]** \\ \hline \multirow{2}{*}{0 M} & & WF & 396.4 \(\pm\) 15.3 abB & 569 \(\pm\) 1.9 cA & 170.7 \(\pm\) 9.7 dE \\  & & DF & 192.6 \(\pm\) 1 efD & 288.1 \(\pm\) 4.3 gC & 138.2 \(\pm\) 1.3 fghF \\ \hline \multirow{4}{*}{1 M} & \(-20\) & WF & 305.2 \(\pm\) 7.5 cB & 643.2 \(\pm\) 14.6 aA & 206.9 \(\pm\) 3.3 bEF \\  & \(-80\) & WF & 273.4 \(\pm\) 5.4 cC & 631.7 \(\pm\) 11.5 aA & 222.5 \(\pm\) 1.9 aDE \\  & \(-20\) & DF & 188.2 \(\pm\) 2.2 efF & 313.2 \(\pm\) 9.5 efgB & 129.2 \(\pm\) 0.1 ghijkG \\  & \(-80\) & DF & 201.2 \(\pm\) 2.3 deEF & 237 \(\pm\) 9.5 hD & 131.2 \(\pm\) 6.3 ghijG \\ \hline \multirow{4}{*}{3 M} & \(-20\) & WF & 427.2 \(\pm\) 6.6 aC & 601.2 \(\pm\) 25.6 bB & 191.5 \(\pm\) 2.5 cEF \\  & \(-80\) & WF & 400.2 \(\pm\) 6.6 abC & 646.8 \(\pm\) 14 aA & 191.6 \(\pm\) 5.5 cEF \\  & \(-20\) & DF & 230.6 \(\pm\) 23.7 dE & 386.2 \(\pm\) 5.3 dC & 164 \(\pm\) 12.8 deFG \\  & \(-80\) & DF & 387 \(\pm\) 11.7 bC & 292.2 \(\pm\) 8.9 fgD & 140.9 \(\pm\) 2.2 fgG \\ \hline \multirow{4}{*}{5 M} & \(-20\) & WF & 162 \(\pm\) 3 fgE & 321.4 \(\pm\) 4.8 efA & 149.8 \(\pm\) 3.3 efE \\  & \(-80\) & WF & 191.5 \(\pm\) 4.4 eFC & 325.5 \(\pm\) 28A & 129.7 \(\pm\) 2.8 ghijkF \\  & \(-20\) & DF & 91.4 \(\pm\) 0 thG & 177.1 \(\pm\) 2.9 jD & 123.1 \(\pm\) 4.7 hijkF \\  & \(-80\) & DF & 151.8 \(\pm\) 10.4 gE & 226.5 \(\pm\) 2 hiB & 117.5 \(\pm\) 2.3 jkF \\ \hline \multirow{4}{*}{7 M} & \(-20\) & WF & 190.9 \(\pm\) 6.1 efB & 294.3 \(\pm\) 5 fgA & 134.5 \(\pm\) 2.4 ghiCDE \\  & \(-80\) & WF & 186.8 \(\pm\) 5.7 efB & 291.6 \(\pm\) 7 gA & 126.1 \(\pm\) 1.6 ghijkDEF \\ \cline{1-1}  & \(-20\) & DF & 138.9 \(\pm\) 4 gCD & 198.7 \(\pm\) 2.4 ijB & 122.3 \(\pm\) 4.9 jikEF \\ \cline{1-1}  & \(-80\) & DF & 144 \(\pm\) 3.3 gC & 191.6 \(\pm\) 5.2 jB & 114.6 \(\pm\) 2.3 kF \\ \hline \end{tabular}
\end{table} 
Table 4: Average of phenolic acids’ content (mg/kg FW) in cultivars of Arianna, Francesca, and Silvia fruits. 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 increasing heat treatment led to decreases in the phenolic compounds in oven-dried fruits [33].