Figure 7.

Comparison of General Ripening-Related Parameters Found in the Wild Type and Psy-1 Variety.

The Psy-1 variety PS-1C26R2 (T₁₀) was used for this analysis. Data sets have been represented as se and statistical differences determined using Student's t test. IM, immature fruit; MG, mature green; BR, breaker; RR red ripe.

(A) Ethylene production of detached fruits. Three fruit at each stage were picked randomly from six plants, and three to four technical replications made.

(B) Determination of fruit firmness over fruit development and ripening. Four fruit were picked randomly from six plants and two to five technical replicates taken at the equator of each fruit.

(C) The pH of each fruit homogenate; three fruit were harvested randomly from six plants. Each fruit was quartered and a determination performed on four random quarters.

(D) The days after anthesis (DAP) required to reach observationally defined developmental and ripening stages. Typically, four determinations were made from flowers on the first three trusses.

(E) and (F) Fruit weight and diameter on four fruit from the same truss over development and ripening, for the immature, mature, and breaker stages. In the case of the ripe fruit, 22 wild-type fruit were used to determine the average fruit weight and 21 Psy-1 fruit used to determine the average fruit weight. Ripe fruit diameters were measured on four fruit.