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. 2020 Sep 15;11:580986. doi: 10.3389/fpls.2020.580986

Figure 2.

Figure 2

Pericarp browning index (A), firmness (B), Ca2+ (C), CaM content (D) and CML content (E) in ‘Nanguo’ pear fruit during the 0, 3, 6, 9, and 12 days at 20°C after cold storage. Means ± SE of three replicate experiments are shown. Means with different letters are significantly different between the treatments and control (p< 0.05).