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. 2014 Apr 2;52(5):2711–2720. doi: 10.1007/s13197-014-1300-3

Fig. 1.

Fig. 1

Physico-chemical and chemical changes in firmness of ‘Hayward’ kiwi fruit as influenced by conditioning, 1-MCP and conditioning plus 1-MCP treatments during storage (0°C; %RH, 90). Each observation is a mean ± SD; n = 10; values with different letters are significantly different at p < 0.05