3.5. Content of antifungal compound

3.5. Content of antifungal compounds
Total phenolics content in control fruit initially increased and reached a maximum at 6 d of storage, thereafter declining to a level comparable to values at 0 d. The pattern of change in phenolics in NO-treated fruit generally paralleled that of control fruit, but values in NO-treated fruit from 2 to 10 d averaged 7% higher than values in control (Fig. 3A). Total flavonoids contents in control and NO-treated fruit showed trends during storage similar to those for total phenolics content, although quantitative differences between control and NO-treated fruit were less pronounced than for phenolics (Fig. 3B). Lignin content in control fruit increased slightly during storage. NO-treated fruit showed more pronounced increases, with levels at 4 through 10 d averaging around 17% higher than levels in controls (Fig. 3C).

ผลลัพธ์ (อังกฤษ) 2:

3.5. Content of antifungal compounds
Total phenolics content in Fruit initially Increased Control and reached a maximum at 6 D of Storage, declining to a level comparable to values ​​Thereafter at 0 D. The pattern of change in phenolics in NO-treated fruit generally paralleled that of control fruit, but values ​​in NO-treated fruit from 2 to 10 d averaged 7% higher than values ​​in control (Fig. 3A). Total flavonoids contents in control and NO-treated fruit showed trends during storage similar to those for total phenolics content, although quantitative differences between control and NO-treated fruit were less pronounced than for phenolics (Fig. 3B). Lignin content in control fruit increased slightly during storage. NO-treated fruit showed more pronounced increases, with levels at 4 through 10 d averaging around 17% higher than levels in controls (Fig. 3C).