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. 2018 Jan 26;9:34. doi: 10.3389/fpls.2018.00034

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Copyright © 2018 Chen, Liu, Jiang, Wen, Yang, Xiao, Fu, Li, Chen, Gao and Li.

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) and the copyright owner 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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Chlorophyll, the total carotrnoid, anthocyanin contents, and chloroplast development during fruit ripening. (A) Chlorophyll content in peach skin during fruit development. (B) Total carotenoid content in peach skin during fruit development. (C) Anthocyanin content in peach skin during fruit development. (D) Transmission electron micrographs of chloroplast development in peach skin during fruit ripening. Data is presented as the means ± SD, n = 3. Different letters above bars denote statistical significance according to one-way ANOVA and Duncan's test (P < 0.05).