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Fig. 3 | Chemical and Biological Technologies in Agriculture

Fig. 3

From: Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

Fig. 3

Development of browning index of treated (CTR PASSIVE, EC PASSIVE, EC + MAP and CTR + MAP) fresh-cut persimmon (Diospyros kaki L.), cv Rojo Brillante just after cut (0) and after 3, 6, 9 days of storage at 5 °C. At each sampling date, different letters indicate substantial changes between treatments. P ≤ 0.05 was used in the Tukey’s significant test

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