Fig. 5 | Scientific Reports

Fig. 5

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

Fig. 5The alternative text for this image may have been generated using AI.

PAL enzyme activity (A) along with accumulation of phenols (B) and flavonoids (C), and DPPH scavenging capacity (D) in kiwifruits treated with dopamine at concentrations of 0 and 150 µM during storage at 1 °C for 120 days. Data displayed as mean values (n = 3), with error bars representing standard errors. Different letters indicate significant differences determined by Duncan’s test at P < 0.05.

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