Fig. 1

Effect of trypsin treatment on the storage quality or ROS levels of H. undatus. Values are the mean ± SE of triplicate samples. Symbols “**” represent p < 0.01. a-d, Fruits of H. undatus stored at 25 °C for 159 h with and without trypsin treatment. a and c, Control fruits; b and d, trypsin-treated fruits; 0 h or 159 h represent that fruits were stored for 0 or 159 h, respectively. e, Weight loss of H. undatus fruit stored with or without trypsin for 9 days; f, MDA contents of H. undatus fruit stored with or without trypsin for 7 days; g or h, Superoxide anion production rates, or H₂O₂ concentrations in H. undatus peel with or without trypsin for 7 days