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. 2012 Jan 20;63(7):2449–2464. doi: 10.1093/jxb/err418

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© 2012 The Author(s).

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

This paper is available online free of all access charges (see http://jxb.oxfordjournals.org/open_access.html for further details)

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Fig. 3. — Antioxidant activity, evaluated with the ferric ion reducing antioxidant power assay (A–C) and the 1,1-diphenyl-2-picryl hydrazyl assay (D–F), of kiwifruits (cv. ‘Hayward’) during shelf life (20 °C) for 1, 6, and 12 days after 1 (A,D), 3 (B,E), and 5 (C,F) months of cold storage (0 °C, 95% relative humidity) in the absence (control) or presence of ozone (0.3 μl l⁻¹). Values are means ± SE (n = 6). Bars for each shelf-life period with different letters are statistically significant (Duncan’s multiple range test, P < 0.05).