International Journal of Food Science / 2014 / Article / Fig 5

Research Article

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

Figure 5

Effect of CO fumigation on H-RP (a), L-RP (b), H-DRSC (c), and L-DRSC (d) of postharvest peaches. Each point represents the mean value ± SD. H-RP stands for hydrophilic compounds reducing power, and L-RP stands for lipophilic compounds reducing power. H-DRSC represents the DPPH radical scavenging capacity of hydrophilic compounds, and L-DRSC represents the DPPH radical scavenging capacity of lipophilic compounds.
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