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. 2014 Apr 24;9(4):e93982. doi: 10.1371/journal.pone.0093982

Figure 6. Changes in pericarp-browning index, pericarp water loss, PPO activity, and LcPPO expression of Feizixiao fruit under packaging treatment.

Figure 6

A. Pericarp-browning index: B. Pericarp water loss; C. PPO activity; and D. LcPPO expression. Fruit bagging reduced the water loss in pericarp of Fizixiao, and slowed down the pericarp-browning. During the first three days of storage, both the PPO activity and the LcPPO expression were decreased in bagged fruit.