Fig. 4 | Scientific Reports

Fig. 4

From: Exogenous dopamine application ameliorates chilling injury and preserves quality of kiwifruit during cold storage

Fig. 4The alternative text for this image may have been generated using AI.

Activity of SOD (A) and CAT (B) enzymes along with H2O2 (C) and ascorbic acid (D) accumulation in kiwifruits treated with dopamine at concentrations of 0 and 150 µM during storage at 1 °C for 120 days. Mean values of n = 3 are displayed, with error bars indicating standard errors of the means. Different letters denote significant differences based on Duncan’s test at P < 0.05.

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