Determination of the Content of Phenolic Compounds and the Changes of Polyphenol Oxidase and Each Index during Browning of Phyllanthus emblica at Different Storage Temperatures

Figure 1

The comparison of the browning area ((a, b) grade 0, and (c, d) grade 4). Note: when the browning index is 1, it can be expressed as complete browning.

(a)

(b)

(c)

(d)