Figure 2
From: Olive phenolic compounds: metabolic and transcriptional profiling during fruit development
Concentration of phenolic compounds in olive fruits. Phenolic compounds of 12 cultivars during fruit growth (45, 60, 75, 90, 105, 120, 135, 150 and 165 DAF) were considered. A) Tyrosol, B) Hydroxytyrosol, C) Verbascoside, and D) Lignans. Red and Blue lines represent high (HP) and low phenolic (LP) cultivars, respectively. The standard errors are not shown in the graphs because the values were lower than 5%.