Fig 5. Viscosity of xyloglucan (a) and XET activity (b) during fruit development of Fuping Jianshi.

The relative viscosity of xyloglucan was calculated using total xyloglucan extracted with 1 and 4 M KOH from Fuping Jianshi fruit at different stages of development. The XET assay was performed by colorimetric method as described in Section 2.6. Vertical bars indicate standard errors of three biological replicate assays.