FIGURE 1.

Firmness changes (A), ethylene production (B), lipoxygenase activities (C) and malondialdehyde (MDA) contents (D) of persimmon fruits during storage following mechanical damage (MD, 25°C), high carbon dioxide (HC, 25°C, 6–8% CO₂), low oxygen (LO, 25°C, 2–3% O₂) and cold storage (CS, 4°C) conditions. Untreated fruits stored at 25°C served as control. Data are presented as mean ± standard error from three replicates with three biological repeats, and different letters above the columns indicate significant difference (LSD, P < 0.05) between samples across the time-course of the experiment.