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. 2020 Mar 4;9(3):327. doi: 10.3390/plants9030327

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Fruit components, pectin content and activities of pectin degrading enzymes during kiwifruit ‘Donghong’ softening. (A) Fruit firmness and soluble solids concentration (SSC) measurement. (B) Protopectin (water insoluble pectin) and water soluble pectin content measurement. (C) Pectin degrading enzymes including PG (polygalacturonase), PL (pectate and pectin lyases) and PE (pectinesterase) activity measurement. Three biological samples were used for each analysis. Data are the means ± standard deviation (SD) bar.