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. 2018 Feb 28;9:212. doi: 10.3389/fpls.2018.00212

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Copyright © 2018 Shi, Cao, Chen, Chen, Zheng and Yang.

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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PA composition in developing Chinese bayberry fruit. Accumulation and composition of PA extension subunits (A) and terminal subunits (B). EGCG, epigallocatechin-3-O-gallate; ECG, epicatechin-3-O-gallate; EGC, epigallocatechin; EC, epicatechin; C, catechin. (C) Mean degree of polymerization of PAs in developing bayberry fruit from 57 to 113 DAFB. Different letters above the bars indicate significant differences among different stages (P < 0.05 by Duncan's multiple range test).