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. 2020 Jul 2;11:964. doi: 10.3389/fpls.2020.00964

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Copyright © 2020 Fullerton, Prakash, Ninan, Atkinson, Schaffer, Hallett and Schröder

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Ripening characteristics of Actinidia chinensis var. chinensis genotypes ‘AC-F’ (fast softening) and ‘AC-S’ (slow softening) during ripening at 20°C in ‘season 2’. (A) Change in the firmness of the outer pericarp of ‘AC-F’ and ‘AC-S’ during softening. (B) Soluble solid concentration (SSC) in °Brix, endogenous ethylene production in nmol ethylene·kg fruit⁻¹·s⁻¹ and dry matter in % throughout softening. Values are means ± standard deviation (n = 30) of ‘season 2’ fruit. The ripening characteristics of season 1 are summarized in Supplementary Table S4 .