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).

We are committed to sharing findings related to COVID-19 as quickly as possible. We will be providing unlimited waivers of publication charges for accepted research articles as well as case reports and case series related to COVID-19. Review articles are excluded from this waiver policy. Sign up here as a reviewer to help fast-track new submissions.