Fig. 1.

Sensory quality and weight loss of baby mustard that had been exposed to air, water, or sucrose solution during the storage. A: Appearance of the whole heads of baby mustard at 0, 1, 3, and 5 d after harvest under different treatments. Scale bar = 4 cm; B–F: Sensory parameters including color, form, odor, decay, and acceptance of samples; G: weight loss. Different letters in the figure indicate statistically significant differences among treatments for each storage day (P < 0.05).