Figure 4

Fracture pattern and tensile strength of cortical tissue of ‘Royal Gala’ and ‘Scifresh’ fruit during ripening. Scanning electron micrographs of ripe ‘Royal Gala’ (A, C) and ‘Scifresh’ fruit (B, D) (20 weeks at 0.5°C), showing a different fracture pattern between cells with the appearance of more intact cells in ‘Royal Gala’ and more broken open cells in ‘Scifresh’. (E) Tensile tests to quantify the force required to pull cortex tissue apart (expanding fruit 100 DAFB, mature and ripe fruit). Bars A, B = 500 μm; bars C, D = 100 μm. Values in (E) are the mean of 15 measurements ± SE.