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. 2016 Oct 20;7:1555. doi: 10.3389/fpls.2016.01555

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Copyright © 2016 Liu, Wang, Li, Zhong, Feng, Pan and Yuan.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Involvement of ascorbic acid (AsA) in maintenance of shelf life in papaya fruit. (A) Morphological differences between control and AsA-treated papaya fruit during the postharvest period. The changes in firmness (B), respiration rate (C), total soluble solids (D), and titratable acidity (E) between the control and AsA-treated fruit after a 25 day postharvest storage period. Significant differences (P < 0.05) between the control and AsA-treated fruit at different postharvest stages are indicated by an asterisk.