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. 2019 Feb 1;6:22. doi: 10.1038/s41438-018-0098-y

Fig. 5. Phenolic and flavonoid accumulation in WT and SlMYB75-OE fruits at BR + 5, BR + 7, BR + 10. Chlorogenic acid.

Fig. 5

(a), neochlorogenic acid (b), ferulic acid (c), gallic acid (d), rutin (e), and quercetin (d) were quantified according to their corresponding standards using an HPLC method. The data are the means ± SD of three biological replicates analyzed by Student’s t-test; *P < 0.05; and **P < 0.01