Fig. 6From: Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruitHPLC chromatogram of phenolic components from longan pericarp before storage (0 day) and after stored for 8 days at 25 °C. P1 gallic acid, P2 catechin, P3 corilagin, P4 epicatechin, P5 gallocatechin gallateBack to article page