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. 2023 Nov 1;22(3):722–737. doi: 10.1111/pbi.14219

Figure 1.

Figure 1

Abscisic acid (ABA) is closely related to peel coloration and carotenoid biosynthesis. (a–c) Changes in fruit coloration, carotenoid and ABA contents during ‘Valencia’ orange fruit (Citrus sinensis Osbeck.) ripening. (a) Fruit coloration. Bars = 3 cm. Contents of total carotenoid (μg/g DW) (b) and ABA (μg/g FW) (c). (d) Correlation analysis of ABA and carotenoid content during ‘Valencia’ orange fruit ripening. (e–g) ABA treatment promotes peel coloration and carotenoid accumulation. (e) Phenotype of ‘Valencia’ orange fruit under various treatments. Bars = 3 cm. The same set of citrus fruits used in the control and ABA‐treated groups on day 0 of treatment. (f) Effect of ABA treatment on citrus colour index (CCI). Positive values for red‐yellow, negative values for blue‐green and 0 for an intermediate mixture of red, yellow and blue‐green. (g) Total carotenoid content (μg/g DW). Data represent means ± SD of three biological replicates. Asterisks indicate statistically significant differences determined by Student's t‐test (*, 0.01 < P < 0.05; **, P < 0.01; n.s., no significant difference).