Figure 4.

CCT activity and levels of diCQAs during ripening and in different tissues of tomato fruit. A, Changes in CCT activity during ripening of tomato. CCT activity was measured in tissue at different stages of fruit ripening and expressed as specific activity (nkat mg^–1 of total protein). Error bars indicate sd calculated from three biological replicates. G, Green; B, breaker; T, turning; P, pink; R, red stage. B, Content (µg g^–1 fresh weight) of diCQAs during fruit ripening. Error bars indicate sd calculated from three biological replicates. C, Content (µg g^–1 fresh weight) of diCQAs in different tissues of red fruit. Error bars indicate sd calculated from three biological replicates.