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Fig. 1 | BMC Plant Biology

Fig. 1

From: On the role of ethylene, auxin and a GOLVEN-like peptide hormone in the regulation of peach ripening

Fig. 1

Flesh firmness (solid lines, filled symbols, left Y axe) and ethylene production (dashed lines, open symbols, right Y axe) during post-harvest of peaches either treated (1-MCP) or not (air) with 1-MCP (1 or 5 μL L−1). The Y scale is the same in the three panels for FF (left), while it differs for ethylene production (right). IAD was used to group S4 fruit according to their ripening stages: class 0 (pre-climacteric, panel (a)), class 1 (onset of climacteric, panel (b)), and class 2 (climacteric, panel (c)). The arrow at the bottom indicates the end of the 1-MCP treatment in 1-MCP-exposed fruit. Thereafter, fruit were kept in air at 25 °C. Data represent the mean (n = 40) ± S.D

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