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. 2021 Jun 4;12:678295. doi: 10.3389/fpls.2021.678295

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Copyright © 2021 Zhu, Chen, Li, Ding, Xiao, Fan, Song, Chen and Li.

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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The effects of 2,4-epibrassinolide (eBL) on carambola fruit ripening. (A) Photos of carambola fruit treated with or without eBL; (B) fruit ripening index assessment; (C–E) fruit color changes in L* value (C), C* value (D), and h° value (E); (F) fruit firmness changes; (G) fruit respiration rate; (H,I) the content of Vc (H) and soluble protein (I). Carambola fruit were stored at room temperature (25 ± 1°C) after treatment. Least significant differences (LSDs) were calculated to compare significant effects at the 5% level. Each data point represents the mean ± S.E. (n = 3). Means within a column among different groups followed by the same letter are not significantly different at the 5% level.