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. 2021 Sep 3;12:731977. doi: 10.3389/fpls.2021.731977

Figure 4.

Figure 4

Shoot browning during storage at 25°C and 4°C. RT25, bamboo shoots stored at room temperature and analyzed at 25°C; CT25, bamboo shoots stored at cold temperatures and analyzed at 25°C. (A–D) The postharvest bamboo shoots browned rapidly at 25°C for shoots stored for 3 (A), 6 (B), 9 (C), and 12 (D) d. (E–H) The postharvest bamboo shoots stored at 4°C, which retarded their browning for shoots stored for 3 (E), 6 (F), 9 (G), and 12 (H) d. (I–L) Dynamic changes in browning rates of bamboo shoots during storage for upper (I), middle (J), and bottom (K) plant parts, and mean values (L).