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Fig. 6 | BMC Plant Biology

Fig. 6

From: Combined application of hot water treatment and eucalyptus leaf extract postpones seneṣcence in harvested green chilies by conserving their antioxidants: a sustainable approach

Fig. 6

Juice pH (A), ripening index (B), soluble solid content (C), and titratable acidity (D) of freshly harvested and stored chilies (20 ± 1.5 °C) after application of hot water treatment (HWT) alone or in combination with eucalyptus leaf extract (ELE). The bars indicate the standard error ( ±) of the mean (n = 4). Lettering denotes statistical variations at the P ≤ 0.05, estimated using a two-way analysis of variance (treatment × storage period)

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BMC Plant Biology

ISSN: 1471-2229

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