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

Figure 3

Effects of harvest maturity on firmness 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.