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. 2019 Dec 11;8(12):1612. doi: 10.3390/cells8121612

Figure 1.

Figure 1

Ethylene-induced physiological changes in peach fruit. (a) The profile of ethylene production rate; (b) flesh firmness; (c) internal browning (IB) index. Fruit were transferred to 20 °C for 2 d after 28 d of cold storage (28 + 2). Data are presented as mean ±SE from three independent biological replicates. Asterisks (*) indicate that mean values are significantly different between ethylene treatment and control (p < 0.05) according to Duncan’s multiple range test.