FIGURE 1.

Changes in the levels of putrescine (Put), spermidine (Spd), and spermine (Spm) in (A) tomato fruits harvested at mature green stage (indicated by day 0) from the indicated lines and held at 20°C, representing controls for samples shown in (B) for which mature green fruits harvested from the indicated lines were first chilled by incubation at 2°C for 14 days (day 0) and then re-warmed at 20°C for the indicated days. Samples in triplicate were removed for each line at days 2, 6, 11, and 15, and analyzed for the content of each polyamine. Bars represent standard error of means (n = 3). Data sets were evaluated by one-way analysis of variance (ANOVA) with Tukey’s post hoc multiple comparison test to find differences among three lines for each polyamine. Single letters mark the top of each bar, those that share similar letters were found not significantly different at P < 0.05.