Figure 1.

Effects of various treatments on the ‘Hongzaosu’ pear fruit coloration. (a) Representative images of ‘Hongzaosu’ pear fruits following diverse treatments. (b–g) Effects of various treatments on the total anthocyanin content (b), ethylene‐release rate (c), fruit firmness (d), total soluble solid content (e), total sugar content (f) and total organic acid content (g). ETH, fruit treated with ethephon; MeJA, fruit treated with methyl jasmonate; 1‐MCP, fruit treated with 1‐methylcyclopropene. Data are presented as the mean ± standard error of three biological replicates.