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Figure 2 | BMC Plant Biology

Figure 2

From: The arbuscular mycorrhizal status has an impact on the transcriptome profile and amino acid composition of tomato fruit

Figure 2

Aminoacid composition in tomato fruits from control and mycorrhizal (myc) plants. A. The columns illustrate the relative contribution of the different amino acids to the total pool for the fruit of control and myc plants in three ripening stages: Green (G), Turning (T) and Red (R). B. To evaluate the differences of the two conditions (myc and control plants) for the more abundant amino acids (Asparagine and Glutamine) during the three ripening stages, their values were pooled and subjected to a statistical analysis using one-way ANOVA (Tukey's posthoc test). Asterisk indicates statistically significant differences (p < 0.05).

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