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. 2019 Jun 1;6:74. doi: 10.1038/s41438-019-0155-1

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© The Author(s) 2019

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as 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 images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Fig. 1 — a−c The sensory images obtained during broccoli yellowing. d−i Fluorescence images corresponding to the Fv/Fm (d−f) and NPQ (g−i) values. The images in (d−i) were normalized to a false color bar. Determination of the Fv/Fm ratio was carried out on dark-adapted broccoli for 15 min, while NPQ analysis was conducted at the optimum light saturation intensity