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. 2012 Aug 29;63(14):5171–5187. doi: 10.1093/jxb/ers178

Fig. 5.

Fig. 5.

Photograph of fruit with four different ripening characteristics, comprising natural (control), ethylene-induced, 1-MCP-delayed, and a combination of 1-MCP+ethylene treated ripening (A), and changes in fruit firmness and ethylene production (B) during ripening. Each value represents the mean ±SE of three replicates.