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. 2018 Apr 4;69(12):2897–2909. doi: 10.1093/jxb/ery116

Fig. 3.

Fig. 3.

Silencing SlFSR alters cell wall components and increases shelf-life of tomato fruit. (A) WT and SlFSR-RNAi fruits harvested at B+7 stage were stored at room temperature for 60 days. (B) Weight loss of WT and SlFSR-RNAi fruits during storage. (C, E) Microscopic observations of WT tomato fruit stored for 40 days. (D, F) Microscopic observations of SlFSR-RNAi tomato fruit stored for 40 days. (C, D) Bar=50 μm; (E, F) Bar=25 μm.