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. 2020 Apr 1;7:49. doi: 10.1038/s41438-020-0272-x

Fig. 1. Superficial scald incidence and changes in α-farnesene and ethylene production.

Fig. 1

a Superficial scald incidence (% of affected fruit) and severity index (numbers within brackets above each column) in untreated “Blanquilla” pears (CT) or fruit treated at harvest, with 300 ppb of the ethylene inhibitor 1-MCP, 1.25 mmol/L of the HMGR inhibitor lovastatin, or with 200 ppm of ethylene (ET), after 4 months of cold storage, and after 4 months of cold storage plus 5 days of ripening at 20 °C (SL). b Changes in α-farnesene and CTol281 levels during cold storage. Error bars indicate the standard deviation (n = 3). (c) Changes in ethylene production at harvest or after 2 or 4 months of cold storage at 0.5 °C