International Journal of Food Science / 2014 / Article / Fig 1

Research Article

Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach

Figure 1

Effect of CO fumigation on the firmness (a) and decay incidence (b) of postharvest peaches. Each point represents the mean value ± SD.
(a)
(b)