Flavonoid content in the control fruit showed a decreasing trend, from 0.561 ± 0.005 at 0 days to 0.342 ± 0.002 g kg –1 at 6 days ( Figure 5B ).
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Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process.
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