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. 2020 Apr 8;9(4):454. doi: 10.3390/foods9040454

Figure 6.

Figure 6

(A) proline content and activities of (B) ornithine-δ-aminotransferase (OAT), (C) Δ1-pyrroline-5-carboxylic acid synthase (P5CS) and (D) proline dehydrogenase (PDH) 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).