Fig. 6.

Ascorbate oxidase (AO) activity in seeds and seedless pods of pea fruits. (A) Changes in AO activity during maturation. Fruits were classified as immature (I), mature (M), or overmature (O) as described in Fig. 1. Values are means ±SE of 4–6 samples from at least two series of plants grown independently. For each tissue, means denoted by the same letter do not significantly differ at P <0.05 based on Duncan's multiple range test. (B) AO activity in seeds and pods from control and stored fruits. Values are means ±SE of 4–6 samples from at least two series of plants grown independently, and asterisks indicate significant differences from control seeds based on Student's t test (P <0.05).