Table 3.
Fruit physical characteristics of transgenic lines and WT at harvest.
| Fruit weight (g) | SE | p | Diameter (mm) | SE | p | Compression (kPa) | SE | p | Max force—skin rupture (N) | SE | p | Color (a*) | SE | p | Postharvest weight loss (%) | SE | p | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| WT | 9.3 | 0.4 | a | 25.7 | 0.4 | a | 49.5 | 2.5 | a | 5.7 | 0.2 | a | 10.3 | 1.0 | a | 0.043 | 0.001 | a |
| AO | 8.3 | 0.4 | a | 24.4 | 0.5 | ab | 43.1 | 3.0 | a | 4.6 | 0.2 | b | 13.8 | 1.6 | a | 0.049 | 0.003 | ab |
| GLD | 7.8 | 0.4 | a | 23.6 | 0.5 | b | 49.4 | 4.0 | a | 5.4 | 0.3 | ab | 13.1 | 1.7 | a | 0.046 | 0.001 | a |
| MDHAR | 5.3 | 0.3 | b | 21.1 | 0.4 | c | 49.9 | 2.6 | a | 4.6 | 0.3 | b | 15.7 | 1.7 | a | 0.063 | 0.002 | bc |
Fruit physical characteristics were measured on red-ripe fruit of at least 20 fruit per line as described in the Materials and methods. Measurements show means with standard error (SE). A comparison of means was carried out using a Kruskal Wallis test with correction (Dunn). Different letters indicate significant differences (5% significance level). a* is the name of the color scale.