Fig. 5From: Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruitContents of gallic acid (a), catechin (b), corilagin (c), epicatechin (d) and gallocatechin gallate (e) 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). DW dry weight. Values represent the mean ± SE of three replicatesBack to article page