BioMed Research International / 2014 / Article / Fig 4

Research Article

Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

Figure 4

Changes in activity of different enzymes during ripening of mango fruits stored at −10, 4, and 30 ± 1°C for 12 days. (a) -Mannosidase; (b) -glucosidase; (c) -hexosaminidase; (d) comparison of the activities of four glycosidases ( -mannosidase, -galactosidase, -hexosaminidase, and -glucosidase) stored at 30 ± 1°C for 12 days. Each value represents the mean of three replicates and error bars represent standard deviation (SD).
232969.fig.004a
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232969.fig.004b
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232969.fig.004c
(c)
232969.fig.004d
(d)

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