Figure 1.

Fruit coloration and the anthocyanin content in the strawberry fruit. The color of the 5 μM hematin-treated strawberry fruit was redder than the control (CK) at 48 h after treatment (a). The anthocyanin content in the strawberry fruit was measured after treatment with different concentrations of hematin (0, 5, 10, and 15 μM) (b). Vertical bars represent standard errors; values with different letter are significantly different at p < 0.01.