Fig. 3.

Pteridine species accumulated by GCHI⁺ fruit. (A) HPLC fluorometric analysis of unknown peaks 1 and 2 before treatment (control) and after treatment with HCl, α-glucosidase, or β-glucosidase. Glucosidase treatments were for 5 min for peak 1 and 2 h for peak 2. (B) Quantitation of the major pteridines in red-ripe fruit of three representative GCHI⁺ transformants. NPt-G, neopterin glycoside; MPt-G, monapterin glycoside; other abbreviations are as in Fig. 2C.