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. 2017 Oct 5;8:1725. doi: 10.3389/fpls.2017.01725

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Copyright © 2017 Arbex de Castro Vilas Boas, Page, Giovinazzo, Bertin and Fanciullino.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Impact of water deficit (A,B,D), genotype (A–D) and maturity stage (C) on the rheology of puree, under field-grown conditions. (A,B) Changes in Hot break puree viscosity and Bostwick value, all fruits were collected at 55 DAA. (C) Variations in Hot break puree viscosity obtained with fruit when fruits were collected [40, 47, and 55 days after anthesis] (C). (D) Difference of consistency (measured by Bostwick device) between Cold break and Hold break purees obtained from fruits collected at 55 DAA. Values are mean ± SE, n ≥ 2.