Figure 8
From: Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage
HPLC profiles of phenolic compounds from the pericarp of ‘Huaizhi’ litchi fruit stored at 4 and 25°C. A: I, 0 day, II, control fruit and III, treated fruit after 6 days of storage at 25°C and B: I, 0 day, and II, control fruit and III, treated fruit after 30 days of storage at 4°C. 1 = procyanidin B1; 2 = catechin; 3 = (−)- epicatechin and 4 = (−)- epicatechin −3-gallate.