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. 2019 Jun 10;56(7):3391–3398. doi: 10.1007/s13197-019-03823-5

Fig. 2.

Fig. 2

Variation in a TSS, b total sugars, c ascorbic acid content and d TA in pear fruits during low temperature storage (0–1 °C, 90–95% RH) in relation to postharvest treatment with different concentrations of sodium benzoate. Vertical bars represent ± standard error of mean of 4 replicates