Journal of Food Quality / 2018 / Article / Fig 4

Research Article

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

Figure 4

Effects of harvest maturity on soluble solid content 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 yellow conversion rate. Vertical bars represent the standard errors of the means of triplicate replicates.

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