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. 2021 Aug 13;9(10):5567–5574. doi: 10.1002/fsn3.2517

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© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Changes in the total phenolic content and PPO activity during storage. (a) Changes in PPO activity in H₂O‐ and calcium‐treated fruits during storage. (b) Changes in total phenolic content in H₂O‐ and calcium‐treated fruits during storage. Data are means of three replicates with SD. Different letter indicated significant differences, according to one‐way ANOVA and Tukey's multiple range tests (p < .05)