International Journal of Food Science / 2014 / Article / Fig 2

Research Article

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

Figure 2

Effect of CO fumigation on soluble solids content (a) and titratable acid (b) of postharvest peaches. Each point represents the mean value ± SD.
(a)
(b)