Fig. 6From: Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storageChanges in hydroxyl radical content (a), hydroxyl radical scavenging ability (b), reducing power (c) and DPPH scavenging ability (d) of banana fruit during storage. Each data point represents a mean (from three separate groups) ± standard errors (n = 3) and the values with asterisks are significantly different (p < 0.05)Back to article page