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. 2019 Dec 11;11(12):2065. doi: 10.3390/polym11122065

Figure 4.

Figure 4

Effects of different preservative film on properties of blueberries (A) h° values, (B) weight loss, (C) total soluble solids contents, (D) pH, (E) titratable acidity content, and (F) total anthocyanin content. Different letters (a–c) in the same column indicate significant differences (p < 0.05).