Figure 2From: Effect of hypobaric storage on quality, antioxidant enzyme and antioxidant capability of the Chinese bayberry fruitsEffects of hypobaric storage on skin colour (A: L * value, B: a* value) and contents of total soluble solids (C) and titratable acidity (D) of the Chinese bayberry fruit. Fruits were stored at 1±0.5°C and 85–90% relative humidity under different atmosphere pressures.Back to article page