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. 2018 Aug 10;18:162. doi: 10.1186/s12870-018-1377-3

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© The Author(s). 2018

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 1 — Morphological and physiological variation in pericarp tissues during pepper fruit ripening. The developmental pepper fruit was divided into six stages – young green (YG), small green (SG), large green (LG), initial colouring (IC), brown (Br), and full red (FR) – at 1, 2, 3, 4, 5, and 6 weeks after fruit set, respectively. Pericarp tissues were used for physiological analysis. Changes in (a) size and colour during fruit development, (b) soluble sugar (sucrose, glucose, and fructose) content, (c) starch content, (d) pigment content, (e) respiratory quotient, (f) ethylene emission, and (g) ABA content. Error bars represent the standard error (SE, n = 3)