Fig. 3From: Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruitPPO (a) and POD (b) activities in pericarp of longan fruit during storage at 25 °C. Longan fruit was treated with water (control), α-aminoisobutyric acid (AIB) or β-aminoisobutyric acid (BAIB). PPO polyphenol oxidase, POD peroxidase. Values represent the mean ± SE of three replicatesBack to article page