Figure 6.

Complementation of ACT1A mutations in transgenic YellowA fruit leads to an increase in the degradation of gelatin-based jellies in vitro. Homogenized fruit extracts and a gelatin solution were mixed, poured into plastic molds, and set at 4°C. Jellies were then inverted onto watch glasses, transferred to an incubator at 24°C, and monitored over 24 h. Samples are as follows: Hayward wild type; YA, YellowA wild type; T1 to T4, transgenic YellowA lines overexpressing the ACT1A-1 cDNA from Hayward; MPH, mp181 from the A. chinensis mapping population with high CP activity. [See online article for color version of this figure.]