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Fig. 1 | BMC Plant Biology

Fig. 1

From: Comparative transcriptome analysis reveals distinct ethylene–independent regulation of ripening in response to low temperature in kiwifruit

Fig. 1

Ethylene production patterns of ‘Sanuki Gold’ kiwifruit as affected by storage technique. In grouped storage technique, kiwifruit at commercial maturity were divided into groups of ten, placed into containers and then covered lightly to reduce water loss (a). Four groups were stored at 20 °C without any treatment (b). Four other groups were pre–treated with a mixture of fungicides (0.015 g/L oxytetracycline, 0.15 g/L streptomycin, 0.5 g/L iprodione, 1 × 10− 10 cfu/L Bacillus subtillis HAI–0404 spores and 0.5 g/L benomyl) prior to storage and fortnightly during storage at 20 °C (c). Ethylene production pattern of individual fruit in each group was monitored periodically. Each line represents the ethylene production pattern of a single fruit. Lines of the same color represent fruit stored within the same container. In individual storage technique, kiwifruit at commercial maturity were pretreated with a mixture of fungicides and individually wrapped in perforated polythene bags before being placed in containers, about 10 cm apart (d). One group contained non–treated fruit (e), while another group of fruit were treated twice a week with 1–MCP at 5 μLL− 1 for 12 h (f). Fruit in all groups were stored at 20 °C in ethylene–free chambers. Ethylene production pattern of each fruit in the respective groups was monitored periodically. The proportion of ethylene–producing fruit was determined as a percentage of the total number of fruit in the respective groups (g)

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