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. 2022 Oct 13;11(20):3198. doi: 10.3390/foods11203198

Figure 3.

Figure 3

Total phenolic (TPC), total flavonoid (TFC), total flavanol (TFAC), and total anthocyanin contents (TMAC) in the peel and pulp of the plum cultivars ‘Qiangcuili’ and ‘Cuihongli’ during development. (A) TPC; (B) TFC; (C) TFAC; and (D) TMAC. Different letters (a–f) indicate significant differences at p < 0.05 by Duncan’s test. Each point on the graph shows the mean and standard error, n = 3.