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

Fig. 2.

Fig. 2.

Promotion of peel degreening by low temperature in detached lemon fruit. (A) Appearance and colour index of fruit during storage at 5–25 °C in an ethylene-free environment. An increase in the colour index indicates the fruit changing from green to yellow. (B) Effects of 1-MCP treatment on peel colour changes during storage at 5, 15, or 25 °C. Treatments with 1-MCP (2 µl l–1) were carried out twice a week to keep fruit insensitive to ethylene. (C) Peel chlorophyll contents at different storage temperatures with or without 1-MCP treatment. (D) Peel carotenoid contents during storage at different temperatures with or without 1-MCP treatment. 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)