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. 2020 May 6;71(16):4778–4796. doi: 10.1093/jxb/eraa206

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© The Author(s) 2020. Published by Oxford University Press on behalf of the Society for Experimental Biology.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fig. 1. — Ethylene-induced peel degreening in detached lemon fruit. (A) Appearance and colour index of fruit in response to treatment with ethylene and/or 1-methylcyclopropene (1-MCP). Fruit were either untreated (control), continuously treated with 100 µl l^–1 ethylene (ET), treated with 2 µl l^–1 1-MCP for 12 h (1-MCP), or pre-treated with 2 µl l^–1 1-MCP for 12 h followed by continuous treatment with 100 µl l^–1 ethylene (1-MCP+ET). An increase in the colour index indicates the fruit changing from green to yellow. (B) Changes in peel chlorophyll contents in response to ethylene and/or 1-MCP treatments. (C) Changes in peel carotenoid contents in response to ethylene and/or 1-MCP treatments. Data are means (±SE) of five replicate fruits. Different letters indicate significant differences between means as determined using ANOVA followed by Tukey’s test (P<0.05).