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. 2016 Jun 9;53(5):2405–2413. doi: 10.1007/s13197-016-2215-y

Fig. 4.

Fig. 4

Betaxanthin content of yellow pitaya peel: effect of pH at different temperatures over time a (significant differences (p < 0.05) according to the Tukey test among pH 4 and the rest of pHs (*), and among all pHs (+)), and effect of temperature at different pHs over time b (significant differences (p < 0.05) according to the Tukey test among 4 °C and 20 °C (*), and among 80 °C and the rest of temperatures (+))