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. 2015 Jan 22;66(5):1511–1526. doi: 10.1093/jxb/eru516

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© The Author 2015. 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. 3. — Expression analyses of genes involved in the biosynthesis of volatile organic compounds and secondary metabolites related to flavour. Data are means with standard deviations of ∆∆Ct between the gene of interest and elongation factor (EF1-α) as an internal control gene (n=6). SlCHS, chalcone synthase; SlLoxC, lipoxygenase C; SlCCD1B, carotenoid cleavage dioxygenase 1B; SlDXS, 1-deoxy-d-xylulose-5-phosphate synthase; SlPSYm, phytoene synthase; SlADH, alcohol dehydrogenase; SlAAT, acyl alcohol transferase; SlAADC1, aromatic amino acid decarboxylase. Significant differences were analysed using two-way ANOVA. Letters (a, b, c) indicate a significant difference between stages at each time point. B, T, L indicate significant differences between time points for each stage.