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. 2021 Jul 31;26(15):4650. doi: 10.3390/molecules26154650

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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C. album fruit development and phenolic substance content. (a) The exterior and interior characteristics of C. album fruits in different development stages; (b) hydrolysable tannin (HT) content of C. album fruits in different development stages; (c) gallic acid (GA) and 1-Galloyl-β-d-glucose (βG) contents of C. album fruits in different development stages. Each data point is the average mean of five reactions ± SD. Different uppercase letters indicate significant differences at p < 0.01 levels, based on the Tukey–Kramer test.