Fig. 4From: Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruitTotal phenolics (a) and flavonoids (b) in longan fruit during storage at 25 °C. Longan fruit was treated with water (control), α-aminoisobutyric acid (AIB) or β-aminoisobutyric acid (BAIB). FW fresh weight. Values represent the mean ± SE of three replicatesBack to article page