Fig. 7.
Chlorophyll and carotenoid levels in TAGL1 RNAi lines. Chlorophyll b and carotenoid levels were determined using mature green (36 dpa; grey bars) and ripe (45 dpa; black bars) fruit from three different TAGL1 RNAi lines as well as controls, by HPLC using mean HPLC peak areas (n=2). Standard errors are shown.