Fig. 1: Changes in peel browning. | Horticulture Research

Fig. 1: Changes in peel browning.

From: PuMYB21/PuMYB54 coordinate to activate PuPLDβ1 transcription during peel browning of cold-stored “Nanguo” pears

Fig. 1

a Peel-browning incidence. b Peel-browning index (BI) of “Nanguo” pears during the refrigeration and subsequent shelf life periods. LT (60 d) and LT (120 d) indicate pears maintained at low temperature (0 ± 0.5 °C) for 60 and 120 d, respectively. The values represent the mean and corresponding SD (n = 3). Different letters indicate a 5% level of significance as determined by pairwise Student’s t-test

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