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. 2018 Jul 3;70(1):101–114. doi: 10.1093/jxb/ery247

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© The Author(s) 2018. Published by Oxford University Press on behalf of the Society for Experimental Biology.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fig. 6. — DA-6 treatment increases the concentration of total fatty acids in aged soybean seeds during imbibition. Different types of soybean seeds (healthy seeds without CDT, CDT seeds with H₂O, and CDT seeds with DA-6 treatment) were employed. (A) The heat map analysis of the contents of several types of fatty acids during the soybean seed imbibition process with the time-course. The heat map was created by the Illustrator software. The fatty acid level from low (L) to high (H) indicates the minimum and maximum in the entire database. (B) The total fatty acid concentration in different types of soybean seeds during imbibition. (C) The unsaturated fatty acid concentration in soybean seeds during imbibition. (D) The saturated fatty acid concentration in soybean seeds during imbibition. The average percentages of four repeats ±SE are shown. Asterisks (*) and (**) indicate a significant difference at P<0.05 and P<0.01, respectively, by Student’s t-test analysis. A 200 μM concentration of exogenous DA-6 was employed.