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. 2012 May 17;7(5):e36795. doi: 10.1371/journal.pone.0036795

Table 1. Malic and citric acid contents of 8 daa tomato fruit slices.

Treatment Malic acidnmol/gFW) Citric acid(nmol/gFW)
Control (CPW4)ACC (20 µM)ACC (200 µM)ACC (20 µM)+AgTS 22.1±1.827.4±6.335.2±6.3*17.8±3.4 32.2±1.441.6±8.248.6±5.2*21.1±2.4*

Fruit slices were incubated on CPW4 medium (Control) and subjected to various treatments as indicated. The mean values and SE of 6 independent transformations are shown. Asterisk (*) indicates a significant statistical difference using a Student’s t-test (P<0.05).