Fig. 2. Effect of 1-MCP on firmness, soluble solids content (SSC), titratable acidity (TA), vitamin C (total ascorbate) content of jujube fruit at 25 C (room temperature, left) and 0 C
(low temperature, right). Jujube fruit were treated with 1-MCP at 1 mL L1 for 24 h at 25 C and stored at 25 or 0 C. The contents of TA and vitamin C were expressed as mmol (Hþ)
kg1 fresh weight and mg$100 g1 fresh weight, respectively. Each treatment contained three replications, and 15 fruits were used in each replicate. The entire experiment was
repeated twice. Vertical bars represent standard error of means. A, control; 6, 1-MCP.