Figure 2.

Determination of L-ascorbic acid and glutathione concentrations during fruit ripening. Changes in total ascorbic acid (totAsA; A), L-ascorbic acid (AsA; B), % dehydroascorbate (% DHA; C), total glutathione (totGSH; D), glutathione (GSH; E) and % oxidized glutathione (% GSSG; F) of pericarp during fruit ripening of ‘Santorini’ (black lines) and ‘Ailsa Craig’ (dashed lines) fruits grown in a hydroponic system in the greenhouse. Ripening stages are expressed as Days After Pollination (DAP). For ‘Santorini’: 27DAP, immature green (IG); 38DAP, mature green (MG); 40DAP, B-1; 41DAP, breaker (B); 42DAP, B + 1; 46DAP, pink; 50DAP, red. For ‘Ailsa Craig’: 27DAP, IG; 39DAP, MG; 41DAP, B-1; 42DAP, B; 43DAP, B + 1; 47DAP, pink; 52DAP, red. Results are represented as the mean of three biological replications ± SD. Statistical analysis is provided in Additional file 2: Table S2.

Mellidou et al. BMC Plant Biology 2012 12:239   doi:10.1186/1471-2229-12-239
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