Figure 1.

Ripening characteristics of wild-type (WT) fruit of tomato (S. lycopersicum ‘Ailsa Craig’). A, Ripening phenotype of wild-type tomato fruit. B to E, The changes in ethylene production rate (B), lycopene content (C), H₂O₂ content (D), and protein carbonyl content (E) during tomato fruit ripening. F, Expression profiles of tomato SlMsrs and NOR genes during fruit ripening, which were determined by RT-qPCR. The expression levels of each gene were expressed as a ratio to the pericarp at 36 dpa, which was set as 1. In the heat map, the values were transformed to log2 (value). Green and red colors indicate down- and up-regulation, respectively. Each value represents the mean ± se of three biological replicates.