Fig. 2From: Transcript analyses reveal a comprehensive role of abscisic acid in modulating fruit ripening in Chinese jujubeDynamic changes in fruit weight and endogenous ABA content during the ‘Dongzao’ fruit development and ripening process. YF, young fruit; E, enlarging fruit; WM, white mature; BR, beginning red; HR, half red; FR, full red. The different letters over the bars represent significant differences between the mean values (p < 0.05, Duncan test)Back to article page