Additional file 2.
Table S2. Determination of L-ascorbic acid and glutathione during fruit development and ripening. Changes in total ascorbic acid (totAsA), L-ascorbic acid (AsA), total glutathione (totGSH), and glutathione (GSH) concentrations (nmol/gFW) during fruit development and ripening of ‘Santorini’ and ‘Ailsa Craig’ fruits. Ripening stages: IG, Immature Green; MG, Mature Green; B-1, Breaker −1 day; B, Breaker; B + 1, Breaker + 1 day; PK, Pink; R, Red. Results are represented as the mean of three biological replications. Statistical analysis was carried out for each cultivar independently. Means of each cultivar with the same letter are not significantly different (a = 0.05) based on Duncan’s multiple-range-test in SAS.
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Mellidou et al. BMC Plant Biology 2012 12:239 doi:10.1186/1471-2229-12-239