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Fig. 9 | AMB Express

Fig. 9

From: Post-harvest biocontrol of Fusarium infection in tomato fruits using bio-mediated selenium nanoparticles

Fig. 9

Effect of SeNPs-treatment of tomato fruits on some chemical (A–D) and physical (E, F) properties for three ripening stages at storage temperature (5 °C), Group A: Red colored, Group B: Yellow colored, and Group C: Green colored. T1: negative control sprayed with water only, T2: non-infected treated fruits with SeNPs at MIC, 2MIC and 3MIC, T3: infected treated fruits with SeNPs at MIC, 2MIC and 3MIC, T4: infected untreated fruits. MIC minimum inhibitory concentration for Fusarium oxysporum infection

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