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. 2023 Jan 12;13:1082041. doi: 10.3389/fpls.2022.1082041

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Copyright © 2023 Li, Li, Cheng and Guan

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Effects of 1-MCP treatment on (A) fruit firmness, (B) soluble solids content (SSC), (C) greasiness index of peel, and (D) chlorophyll content in ‘Yuluxiang’ pear during storage. Data are mean ± SE (n = 3); values labeled with different letters represent a significant difference at p<0.05.