Fig. 3.
Relationships of volatiles and associated transcripts in response to chilling of red ripe Ailsa Craig fruit. Volatiles (ng⋅g−1 FW h−1) derived from (A) branched-chain amino acids, (B), fatty acids, (C) esters, (D) carotenoids. (E) Expression of ripening-related TFs. (F) Ethylene production. Blue bars, day 0; green bars, C8d; red bars, C7dS1. Significant differences in volatiles, ethylene (P < 0.05) and gene expression (FDR < 0.05) are denoted by different letters. Error bars indicate means ± SE; three biological replicates.