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. 2018 Jan 19;19(1):301. doi: 10.3390/ijms19010301

Figure 6.

Figure 6

Figure 6. HPLC profiles of and proanthocyanidin compounds of the Litchi pericarp extract from the fruit at different developmental stages. (a). HPLC separation of the standards of catechin-type monomers. (b–d). HPLC analysis of the proanthocyanidin compounds in the Litchi pericarp of the fruit harvested at 30 days after anthesis (DAA) (b), at 60 DAA (c), and 90 DAA (d). The peaks were identified in the samples as described in Figure 4 and 5. The statistic details of the data are as described in Figure 2.