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. 2023 Jul 20;12(14):2762. doi: 10.3390/foods12142762

Figure 3.

Figure 3

Effects of HVEF, AEW and AEW + HVEF treatments on reddening index (A), chlorophyll content (B), carotenoids content (C) and flavonoids content (D) of Huping jujube during storage at 0 ± 1 °C for 90 days. The data presented are the mean values of three replicates; vertical bars represent the standard deviation of the mean values; values followed by different superscripts (a–d) are significantly different (p < 0.05) on the same sampling date.