Figure 3. Soluble solid contents (SSC; A), titratable acidity (TA; B), and firmness (C) of ‘Fuji’ apple fruits untreated (control) or treated with 1,000 nl l-1 1-MCP of delays of 0, 2, and 4 days after harvest (DAH) at 20°C for 28 d after removal from 0.5°C cold storage for 180 d. Bars represent error of the means (S.E.M; n = 10), when larger than the dimension of the symbol. Different lower-case letters adjacent to each datum point at each sampling date indicate differences as determined by Duncan’s MRT (P ≤ 0.05)

From

Effect of Treatment Time of 1-MCP on Ripening of ‘Fuji’ Apples Stored at Low and Room Temperature for a Long Period

Hyun-Sug Choi, Seok-Kyu Jung

Journal of Food and Nutrition Research. 2014, 2(9), 617-620 doi:10.12691/jfnr-2-9-14