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. 2022 Jan 10;13:100208. doi: 10.1016/j.fochx.2022.100208

Fig. 5.

Fig. 5

Effects of exogenous GABA treatment (0.5, 1.0, 1.5 or 2.0 mM) on the contents of total soluble sugar (A), sucrose (B) and reducing sugar (C) of Chinese olive fruit during storage at 2 °C for 100 d. Each data stands for an analyze of three replicates and their standard errors. Different letters represent significant differences (p < 0.05) between different groups on the same storage day.