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. 2016 Sep 9;17(9):1526. doi: 10.3390/ijms17091526

Figure 4.

Figure 4

Visual appearance and physiological characterization of banana fruit stored at 6 °C. Visual appearance (A) of banana fruit treated with ethylene and 1-MCP for 12 h after 6 days of storage at 6 °C. Effect of ethylene and 1-MCP pretreatments on chilling injury (B) and color parameter (C) of banana fruit stored at 6 °C. The hue angle of 120 means green color while 90 means yellow color.