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. 2011 May 18;156(3):1639–1652. doi: 10.1104/pp.111.174979

Figure 3.

Figure 3.

Fru, Glc, Suc, and total fructans (DP3–DP8) of Sherpa onions treated with ethylene before curing (EB), 1-MCP before curing (MB), ethylene and 1-MCP before curing (EMB), ethylene after curing (EA), 1-MCP after curing (MA), ethylene and 1-MCP after curing (EMA), or no treatment (control) for 24 h at 20°C (n = 12). lsd bars (P = 0.05) are shown. DW, Dry weight.