Figure 1
From: Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage
Effect of pyrogallol on disease incidence and browning index, total soluble solids (TSS) and titratable acidity (TA) in ‘Huaizhi’ litchi fruit during storage at 25 (A, C, E and G) or 4°C (B, D, F and H). Data are the means ± standard errors of 30 fruit for the disease incidence and browning index or 3 replicates for total soluble solids and titratable acidity. ● = control, and ○ = pyrogallol.