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Effects of SNP and MT on chlorophyll content and chlorophyll metabolism, and stability of enzyme activity in okra fruit Compared with the control, the chlorophyll a, chlorophyll b, and total chlorophyll content of MT-treated fruit increased by 5%, 8%, and 7% on 1 d and decreased by 13%38%, 7%21%, and 11%31% on 2 d4 d, respectively (Fig