Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures
Figure 3
Changes in activity of different enzymes during ripening of mango fruits stored at −10, 4, and 30 ± 1°C for 12 days. (a) Amylase; (b) invertase; (c) polyphenol oxidase; (d) -galactosidase. Each value represents the mean of three replicates and error bars represent standard deviation (SD).
(a)
(b)
(c)
(d)
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