Journal of Food Quality / 2018 / Article / Fig 2

Research Article

Effects of Harvest Maturity on Chilling Injury and Storage Quality of Apricots

Figure 2

Effects of harvest maturity on the incidence of chilling injury in apricots; fruits with maturity class I (colored area < 50%), maturity class II (colored area 50–80%), and maturity class III (colored area > 80%) were categorized according to the yellow conversion rate. Vertical bars represent the standard errors of the means of triplicate replicates. a, b, c = bars at each storage time point have different letters which are significantly different at P < 0.05.

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