Hydrogen peroxide induced changes in the levels of disease-resistant substances and activities of disease-resistant enzymes in relation to the storability of longan fruit.

Food Chem X · 2023 · PMC10740103 · PMID 38144865

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extremely significantP < 0.01actually significant

Compared with the control samples, H 2 O 2 -treated samples maintained lower CHI activity with prolonged storage times, with an obvious discrepancy from 4 to 10 d ( P < 0.05), and an extremely significant difference on day 10 ( P < 0.01).

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