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. 2009 Apr;182(1):146–162. doi: 10.1111/j.1469-8137.2008.02742.x

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Journal compilation © 2009 New Phytologist Trust

Re-use of this article is permitted in accordance with the Creative Commons Deed, Attribution 2.5, which does not permit commercial exploitation.

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Fig. 1 — Characterization of developing coffee (Coffea arabica) seeds. Sampling was carried out at seven phenological stages from aqueous perisperm to ripe endosperm. Changes in perisperm (open circles) and endosperm (closed circles) dry mass (a), relative proportion (b) and water content (c). Error bars indicate ± SD of repetitions (n = 3). Changes in seed content (d) in lipids (closed diamonds), chlorogenic acids (open triangles), sucrose (closed squares), hexoses (open squares), and cell-wall polysaccharides (open diamonds). The secondary y axis is for cell wall polysaccharides.