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Fig. 1 | BMC Plant Biology

Fig. 1

From: Characterization of the hot pepper (Capsicum frutescens) fruit ripening regulated by ethylene and ABA

Fig. 1

Morphological and physiological variation in pericarp tissues during pepper fruit ripening. The developmental pepper fruit was divided into six stages – young green (YG), small green (SG), large green (LG), initial colouring (IC), brown (Br), and full red (FR) – at 1, 2, 3, 4, 5, and 6 weeks after fruit set, respectively. Pericarp tissues were used for physiological analysis. Changes in (a) size and colour during fruit development, (b) soluble sugar (sucrose, glucose, and fructose) content, (c) starch content, (d) pigment content, (e) respiratory quotient, (f) ethylene emission, and (g) ABA content. Error bars represent the standard error (SE, n = 3)

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BMC Plant Biology

ISSN: 1471-2229

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