Fig. 1From: Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruitBrowning index (a), proportion of edible fruit (b) and respiration rate (c) in longan fruit during storage at 25 °C. Longan fruit was treated with water (control), α-aminoisobutyric acid (AIB) or β-aminoisobutyric acid (BAIB). Values represent the mean ± SE of three to five replicatesBack to article page