Fig. 2. Effect of different saline solutions on % reduction in L values of fresh-cut apple slices after different storage durations: (A) 4 h; (B) 24 h,and (C) 14 d. Saline solutions were classified into three groups: (I)0.5 g L1 sodium chlorite, 0.5 g L1 sodium hypochlorite, 0.5 g L1 sodium chlorate; (II) 0.5 g L1 sodium bisulfite, 10 g L1 sodium ascorbate;(III) 10 g L1sodium chloride, 10 g L1 sodium carbonate, 10 g L1 sodium bicarbonate. The control was tap water. The vertical bars represent the standard errors of triplicate experiments. Treatments with no significant difference from one another are illustrated as the same lette on the bar graphr