Figure 2.

Flesh firmness (n) of ACO1-suppressed apples following different treatments. A, Harvest E3. Letters represent sampling times, gray bars represent a no-ethylene treatment at 20°C, white bars represent a no-ethylene treatment after a 0.5°C treatment, and black bars represent apples treated with 100 μL L⁻¹ ethylene for 2 weeks (W). RT, Room temperature. B, Harvest E2. Apples were either treated at 20°C (gray bars) or stored at 4°C for 4 weeks before being transferred to 20°C (white bars). Firmness was assessed either immediately or following an 8-d treatment either with or without 100 μL L⁻¹ ethylene. Error bars represent se (n = 6).