Research Article
Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit
Figure 2
The effect of salicylic acid treatments on total antioxidant capacity (a) and DPPH radical scavenging activity (b) of the pointed gourd fruit during storage under ambient conditions. On each day, data with the same letters are not significantly different ().
(a) |
(b) |