Table 2.

Impact of fruits injected with different constructs on lignin monomer composition.

WT	Relative concentration (%, ML)
	Proportion of thioacidolysis monomers
	H	G	S	S/G ratio
	ND	ND	ND	ND
pBI-intron	0.19 ± 0.04	3.83 ± 0.05	3.65 ± 0.11	0.95 ± 0.04
pBI-FaCCRi	0.14 ± 0.09	2.50 ± 0.37*	3.38 ± 0.21	1.36 ± 0.12*
pBI-FaCADi	0.08 ± 0.02*	2.55 ± 0.08*	2.85 ± 0.17*	1.12 ± 0.10
pBI-FaPODi	0.13 ± 0.02	3.93 ± 0.01	4.09 ± 0.27	1.04 ± 0.07
pBI-FaCCR	0.17 ± 0.03	4.02 ± 0.22	4.29 ± 0.03*	1.07 ± 0.05
pBI-FaCAD	0.16 ± 0.02	3.41 ± 0.23	4.17 ± 0.44	1.22 ± 0.05*
pBI-FaPOD	0.10 ± 0.004	2.62 ± 0.01*	3.19 ± 0.03*	1.22 ± 0.02*

For each treatment, fruits (120 ± 20 g) were pooled to extract lignin. Values are the means ± s.e.m. of duplicates of two independent analyses from the pooled lignin. ML, monomeric lignin; ND, not detected. One asterisk (

^*) indicates significant differences by Student t-test (P < 0.01) in comparison with pBI-inron and another treatment.