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. 2020 May 6;21(9):3288. doi: 10.3390/ijms21093288

Figure 1.

Figure 1

The variation of parameters related to pigmentation (A), Pulp color in four fruit development stages. (B), the content of betalain in pitaya fruit. (C), Color parameters of pitaya fruit. Note, in Figure 1A, W1 refers to ‘Jinghonglong’ fruit at 22 days post-anthesis (DPA) (stage 1). W2 refers to ‘Jinghonglong’ fruit at 25 DPA (stage 2). W3 refers to ‘Jinghonglong’ fruit at 28 DPA (stage 3). W4 refers to ‘Jinghonglong’ fruit at 30 DPA (stage 4). R1 refers to ‘Zihonglong’ fruit at 22 DPA (stage 1). R2 refers to ‘Zihonglong’ fruit at 25 DPA (stage 2). R3 refers to ‘Zihonglong’ fruit at 28 DPA (stage 3). R4 refers to ‘Zihonglong’ fruit at 30 DPA (stage 4), the same as follow. Different letters in Figure 1B and Figure 1C represent statistically significant differences (p < 0.05).