Fig. 7
Methanol, methyl hexanoate, alcohol acyltransferase, and pectin methylesterase level in ‘Granny Smith’ apple peel from fruit stored in air at 1 °C for up to 183 days (6 months). Apples were treated immediately following harvest with 2000 μL L−1 DPA or 1 mL L−1 1-MCP. Error bars represent standard error