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. 2014 Apr 2;14:87. doi: 10.1186/1471-2229-14-87

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Copyright © 2014 Pilati et al.; licensee BioMed Central Ltd.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Galactolipid peroxidation profiles during Pinot Noir berry development. The mono-oxidized and di-oxidized forms of MGDG 36:6 and DGDG 36:6 are shown as percentage of total MGDG and DGDG, respectively. Data are means of three biological replicates ± sd. Lipid peroxidation at pre-véraison (6 and 7 wpf), véraison (8.5 and 9 wpf) and ripening (11 and 12 wpf) were analyzed by ANOVA and Tukey’s HSD (honestly significant difference) test. Asterisks indicate that the amount of peroxidized species accumulated at véraison is significantly different from that of the other two moments (p < 0.01).