Skip to main content
. 2012 Jun 14;51(10):2815–2820. doi: 10.1007/s13197-012-0757-1

Fig. 1.

Fig. 1

Effect of salicylic acid treatment at 0, 1 and 2 mM concentrations on (a) Chilling injury during storage at 1 °C plus 3 days of shelf life at 20 °C, (b) Phospholipase D and (c) Lipoxygenase activities of tomato fruit during storage at 1 °C (n = 3)