Skip to main content
. 2021 May 29;10(6):1095. doi: 10.3390/plants10061095

Figure 1.

Figure 1

Effects of molecular hydrogen on shelf life of Chinese chive (A), decay index (B), the loss ratio of weight (C), and soluble protein content (D). Chinese chive was kept in air (control), 1% H2, 2% H2, and 3% H2 during storage at 4 ± 1 °C. Error bars represent the standard error (SE; n = 15 for decay index, n = 15 for the loss ratio of weight, n = 5 for soluble protein content). Bars with different letters for each storage time are significantly different (p < 0.05) according to Duncan’s multiple tests. Scale bar = 1 cm.