International Journal of Food Science / 2014 / Article / Fig 3

Research Article

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

Figure 3

Effect of CO fumigation on vitamin C (a), total flavonoid (b), and total polyphenol (c) content of postharvest peaches. Each point represents the mean value ± SD.
(a)
(b)
(c)