Effect of the Application of 1-Methylcyclopropene and Wax Emulsions on Proximate Analysis and Some Antioxidants of Soursop (<i>Annona muricata</i> L.)

<table>Vitamin C (mg ascorbic acid/100 g fresh weight of edible food) of seedless pulp obtained from soursop stored at 25°C, 16°C, fruits with emulsions and stored at 16°C; fruits treated with 1-MCP and stored at 16°C; fruits treated with 1-MCP + emulsions and stored at 16°C. Different letters indicate significant statistical differences between samples using the LSD test with <svg height="11.125" id="M15" style="vertical-align:-0.17555pt" version="1.1" viewbox="0 0 57.549999 11.125" width="57.549999" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
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The Scientific World Journal

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Figure 1

Figure 1: Effect of the Application of 1-Methylcyclopropene and Wax Emulsions on Proximate Analysis and Some Antioxidants of Soursop (<i>Annona muricata</i> L.) 

Figure 1 | Effect of the Application of 1-Methylcyclopropene and Wax Emulsions on Proximate Analysis and Some Antioxidants of Soursop (Annona muricata L.) 