Figure 4From: Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storageEffect of pyrogallol on activities of peroxidase (POD), polyphenol oxidase (PPO) and phenylalanin ammonialyase (PAL) in ‘Huaizhi’ litchi fruit during storage at 25 (A, C and E) or 4°C (B, D and F). Data are the means ± standard errors of 3 replicates. ● = control, and ○ = pyrogallol.Back to article page