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. 2012 Dec 17;5:pls048. doi: 10.1093/aobpla/pls048

Fig. 6.

Fig. 6

Force/strain diagrams of CM and PM enzymatically isolated from non-russeted and russeted surfaces of mature ‘Karmijn de Sonnaville’ apple and ‘Conference’ pear fruit. The force was increased stepwise in increments of 10 % of the maximum force (Fmax). Each increment was followed by a 500-s hold period. Total strain was partitioned into an elastic strain and a creep strain. For details see the text. n = 14–16 (apple) and n = 10 (pear).