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. 2019 Nov 20;20:876. doi: 10.1186/s12864-019-6261-5

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© The Author(s). 2019

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 — Characterization of fruit quality traits during ripening. a Color changes of apricot fruit. b Fruit firmness, fruit weight, total soluble solid (TSS) and titratable acid (TA) contents. c Changes in the citrus color index (CCI) and carotenoid content in apricot fruit. LSD, least significant difference (p < 0.01). Error bars represent ± SD of the means of three biological replicates