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. 2016 Feb 11;16:44. doi: 10.1186/s12870-016-0730-7

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© Tadiello et al. 2016

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 6 — Effect of auxin treatment on the ability to produce ethylene in fruit at different ripening stages in melting flesh (Redhaven, RH, from class −2 to class 2, (a)–(c), respectively) and stony-hard (194RXXIII43, RXX, class 1, (d) genotypes. c: control, fruits treated with a mock solution; NAA: fruits treated with a solution containing NAA (1-naphthalene acetic acid, a synthetic auxin). Bars are the standard deviations from the means of three or more replicates