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. 2013 Jan 25;18(2):1549–1563. doi: 10.3390/molecules18021549

Figure 1.

Figure 1

The red ‘Granny Smith’ and ‘Golden Delicious’ (After bag removal, ‘Golden Delicious’ and ‘Granny Smith’ turn red rapidly. At 15 DABR, the surface of the exposed fruit peel developed an intense red color and accumulated anthocyanins).