extremely significantp < 0.01
However, an extremely significant ( p < 0.01) lower CI index was detected in the MLT-treated fruit throughout the 20 h of storage at 25 °C compared to that of the untreated fruit ( Figure 1 ). 3.2.
However, an extremely significant ( p < 0.01) lower CI index was detected in the MLT-treated fruit throughout the 20 h of storage at 25 °C compared to that of the untreated fruit ( Figure 1 ). 3.2.