Figures & data
Figure 1. Effects of different storage temperature on weight loss rate (a), TA (b) and VC (c) of fresh-cut lemon.
![Figure 1. Effects of different storage temperature on weight loss rate (a), TA (b) and VC (c) of fresh-cut lemon.](/cms/asset/ec2bd661-cba7-4d05-ba67-45d745cc46b5/ljfp_a_1792924_f0001_b.gif)
Figure 2. Browning degree (a) and sensory score (b) of fresh-cut lemon slices at different storage temperature.
![Figure 2. Browning degree (a) and sensory score (b) of fresh-cut lemon slices at different storage temperature.](/cms/asset/cd35d48e-1122-4851-80c2-f01199ea56c6/ljfp_a_1792924_f0002_b.gif)
Figure 3. POD (a), PPO (b), MOD (c) activities and relative electrolytic leakage (d) of fresh-cut lemon during different storage temperatures.
![Figure 3. POD (a), PPO (b), MOD (c) activities and relative electrolytic leakage (d) of fresh-cut lemon during different storage temperatures.](/cms/asset/8c91ccf5-97c2-42bb-bfa5-6e5c0c07f392/ljfp_a_1792924_f0003_b.gif)
Figure 4. Effects of different storage temperatures on DPPH radical scavenging activity (a) and TPC (b) of fresh-cut lemon.
![Figure 4. Effects of different storage temperatures on DPPH radical scavenging activity (a) and TPC (b) of fresh-cut lemon.](/cms/asset/374eb716-b082-4371-93fe-12d09f39de92/ljfp_a_1792924_f0004_b.gif)
Table 1. Effects of storage at different temperatures for 6 and 10 days on flavode phenolic acid types and content in fresh cut lemon slices.
Table 2. The results of volatile components of lemon peel at different storage temperatures.