Fig. 6
From: Metabolomic insights into the browning of the peel of bagging ‘Rui Xue’ apple fruit
The effect of fruit peel browning on metabolites. a: BFW-NBF group; b: BFW-BFB group. Note: The red origin represents the significantly up-regulated differential metabolites in the experimental group, the blue origin represents the significantly down-regulated differential metabolites, and the gray point represents no significant difference