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. 2019 Aug 12;8(8):338. doi: 10.3390/foods8080338

Figure 4.

Figure 4

Total flavonoid content of ‘Sanhua’ plum fruit during storage. Error bars represent for standard errors. Control: fruits without treatment; Heat: fruits with hot air treatment at 37 °C for 6 h; Heat and Chitosan: fruits treatment with hot air (37 °C, 6 h) and 1% chitosan. * and ** mean significant differences at p < 0.05 and p < 0.01 level, respectively.