Figure 6. Changes of CAT (A), PAL activities (B) in tomato fruit. Fruit were treated with chitosan coating, citric acid and the combined citric acid and chitosan coating, stored at 28°C for 15 days. Bars marked with different letters in each column indicate significantly different values at p<0.05

From

The Rocket, Diplotaxis simplex, as a Functional Ingredient: LC-ESI-MS Analysis and Its Effect on Antioxidant and Physical Properties of Bread

Hamida Jdir, Mourad Jridi, Mahmoud Mabrouk, M.A. Ayadi, Moncef Nasri, Nacim Zouari, Nahed Fakhfakh

Journal of Food and Nutrition Research. 2017, 5(3), 197-204 doi:10.12691/jfnr-5-3-10