Skip to main content
. 2020 Apr 8;9(4):454. doi: 10.3390/foods9040454

Figure 2.

Figure 2

(A) chromaticity L*, (B) chromaticity a*, (C) chromaticity b* values, and (D) anthocyanin content of the control and MLT-treated litchi (cv. Baitangying) fruit during storage at 25 °C after 15 d of refrigeration at 5 °C. The bars represent the SEs of the means (n = 3). The asterisks indicate that the values are significantly different between groups at the same time point (* p < 0.05, ** p < 0.01).