Effects of Exogenous Application of Glycine Betaine Treatment on 'Huangguoggan' Fruit during Postharvest Storage.

Moreover, there was a decreasing trend in the firmness of the pericarp of the fruit, whereas the control (CK) group exhibited a more rapid decrease in firmness compared to the GB-treated fruit ( Figure 1 c).

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The control (CK) fruit showed an increasing trend in the TSS/TA ratio during storage, with a significantly higher ratio compared to the GB-2-treated fruit at 28 and 35 DAT ( Figure 2 c).

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