Fig. 8
From: Metabolomic insights into the browning of the peel of bagging ‘Rui Xue’ apple fruit
The relationship between membrane lipid peroxidation and peel browning. a: Malondialdehyde content (MDA); b: Relative membrane permeability; c: Hydrogen peroxide content (H2O2); d: Superoxide anion content (O2−).Error bars represent the averages of three biological replicates ± SD. Different letters represent differences between different processes. (Significance was defined as P < 0.05), same as the below