Additional file 4.

Table S4. Correlations between ascorbic acid and enzyme activities of ‘Santorini’ and ‘Ailsa Craig’ fruits during ripening. Pearson correlation coefficients between ascorbic acid (AsA), total ascorbic acid (totAsA), % dehydroascorbate (% DHA) and enzyme activities of ascorbate peroxidise (APX), monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), glutathione reductase (GR), catalase (CAT), superoxide dismutase (SOD), and peroxidase (POX) in ‘Santorini’ and ‘Ailsa Craig’ fruits during ripening. *P < 0.05, **P < 0.01, ***P < 0.001, ****P < 0.0001, n.s. not significant.

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