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Cold shock treatment extends shelf life of naturally ripened or ethylene-ripened avocado fruits - Fig 1

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posted on 2017-12-18, 18:42 authored by Jiao Chen, Xixia Liu, Fenfang Li, Yixing Li, Debao Yuan

Changes in core temperature of avocado fruits treated with cold shock at 0, 2 or 4°C for 0 to 120 minutes (A) and the corresponding firmness after 6-day storage at 20°C and 85–90% RH (B). Different letters at any storage time indicate significant differences (P<0.05).

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