Fig. 6. Effect of cutting styles on the activity of pitaya SOD (A), CAT (B), APX (C) and GR (D) during storage at 15 C. Data are expressed as the mean
SD (n = 3). One unit of each
enzyme activity was expressed as U kg1 based on protein content. Data points carrying different letters for the same storage time indicate statistically significant differences
(p < 0.05).