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Fig. 1 | BMC Plant Biology

Fig. 1

From: Proteome and transcriptome analyses reveal key molecular differences between quality parameters of commercial-ripe and tree-ripe fig (Ficus carica L.)

Fig. 1

Fruit and horticultural characteristics of tree-ripe (TR) and commercial-ripe (CR) Brown Turkey figs. a CR fig and transection of the fruit. b TR figs and transection of the fruit. Arrows indicate fruit peel abrasions with (dark arrow) and without (light arrows) latex. c Transection diameter (width), fruit fresh weight and starch content for CR and TR figs. d Fruit firmness, soluble solids content in °Brix and titratable organic acid of CR and TR figs. *, **Significantly different at p ≤ 0.05 and 0.01, respectively

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