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. Author manuscript; available in PMC: 2017 Oct 28.
Published in final edited form as: Bio Protoc. 2015 Dec 20;5(24):e1686. doi: 10.21769/BioProtoc.1686

Figure 1. Preparation of tomato fruit pericarp for homogenisation.

Figure 1

Panel A shows a quarter of a tomato fruit with the regions of pericarp tissue and the exocarp labelled. Panel B shows the same quarter prepared for homogenisation after removal of the exocarp and locule.