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. 2017 May 23;12(5):e0177792. doi: 10.1371/journal.pone.0177792

Fig 1. Starch content, pasting temperature and granule size in developing chestnut cotyledons.

Fig 1

A. Total starch, amylose and amylopectin contents during chestnut development. B. The pasting temperature of chestnut starch at different time points. C. Average starch granule areas at different developmental stages. D. The proportion of different-size starch granules. E. Scanning electron micrographs of starch granules. The number of 60, 64, 68, 71, 74, 77, 80, and 83 represents days after pollination. Scale bars, 5 μm. Data are means ± SE (n = 3).