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. 2024 Jul 30;25:735. doi: 10.1186/s12864-024-10651-1

Fig. 3.

Fig. 3

Sugar contents during fruit ripening. A-C are represent sucrose, fructose and glucose contents in pericarp of GNZ and Newhall navel orange during fruit ripening, respectively. D is sucrose to hexose ratios in pericarp of GNZ and Newhall navel orange during fruit ripening. ⁎ and ⁎⁎ denote significant difference at the 0.05 and 0.01 probability levels, respectively