Fig. 1
From: Cranberry fruit epicuticular wax benefits and identification of a wax-associated molecular marker
Cranberry epicuticular wax reduces water loss and berry surface temperature. A Following controlled desiccation in an incubator over 28 days, cranberries with low epicuticular wax (LW) lost a significantly greater mass percent than those with high epicuticular wax (HW). B HW and LW berries were irradiated with light for a period of 60 min and mean berry surface temperature was calculated for every 10 min. For all time points beyond t = 10 min, HW cranberries maintain a significantly lower estimated mean berry surface temperature than LW cranberries. All p values based on pairwise Tukey HSD tests