Figure 4.

Effect of FaSnRK2.6 OE and RNAi on the levels of FaSnRK2.6 transcript and strawberry fruit development and ripening. A, Effect of FaSnRK2.6-OE and FaSnRK2.6-RNAi on the levels of FaSnRK2.6 transcript. FaSnRK2.6 OE and RNAi were performed as described in “Materials and Methods.” The OE and RNAi constructs were injected into the fruits at 18 DPA. Levels of FaSnRK2.6 were examined at 30 DPA for the OE samples and at 25 DPA for the RNAi samples. Control samples were transfected with the empty vector (pCambia1304). qRT-PCR was conducted using FaACTIN as an internal control. Values are means + sd of four biological replicates. Asterisks denote significant difference at P < 0.01 using Student’s t test. B, Effect of FaSnRK2.6-OE on strawberry fruit development and ripening. The top row shows the phenotypes of fruits immediately after construct injection. Note the color change caused by the injection. In the bottom row, note that when the control fruit became red, the OE fruit was still in the white stage. C, Effect of FaSnRK2.6-RNAi on strawberry fruit development and ripening. Note that when the control fruit was at the white stage, the RNAi fruit had already become red.