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. 2013 Jun 27;4:205. doi: 10.3389/fpls.2013.00205

FIGURE 5.

FIGURE 5

Effects of shelf-life and cooking on iodine content of fruits. Fruits turning red at harvest for the shelf-life experiment (A). Red fruits at harvest for the boiling experiment (B). Iodine content in 5 mM KI-treated fruits at harvest, and after one or 2 weeks of storage at room temperature (C). Iodine content in 5 mM KI-treated fruits at harvest not boiled (n.b.) or boiled (b.) with (+P.) or without (-P.) peel, or in fruit skin not boiled [P. (n.b.)] (D). Data were subjected to one-way analysis of variance (ANOVA) and the means were separated using the F-test (95% confidence level).