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. 2014 Aug 21;66(3):657–668. doi: 10.1093/jxb/eru332

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© The Author 2014. Published by Oxford University Press on behalf of the Society for Experimental Biology.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fig. 6. — Melatonin has an effect on tomato flavour components. CK: samples pre-treated with water; M50: samples pre-treated with 50 μmol/L melatonin. (A) The volatiles content of hexanal, and (B) related gene expression. (C) Water-soluble sugar of tomato fruit at 17 d after treatment. Vertical bars at each time point represent the LSD when significant at P=0.05. (This figure is available in colour at JXB online.)