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. 2022 Sep 6;5:1808–1817. doi: 10.1016/j.crfs.2022.08.024

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© 2022 The Author(s)

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 4 — Enzyme activity and gene expression levels in each banana segment during ripening. (A) Activity of invertase (IN), α-amylase (AL), and polygalacturonase (PG) in three banana segments during ripening; (B) Expression levels of the MaACO, MaACS, MaPaO, MaSGR, MaPL2, MaXET5, and MaBAM7 genes in the stalks, middles, and tips of bananas during ripening. Expression levels were determined via real-time quantitative PCR. The statistical significance was set at p < 0.05; *p < 0.05; ***p < 0.001.

Fig. 4 — Enzyme activity and gene expression levels in each banana segment during ripening. (A) Activity of invertase (IN), α-amylase (AL), and polygalacturonase (PG) in three banana segments during ripening; (B) Expression levels of the MaACO, MaACS, MaPaO, MaSGR, MaPL2, MaXET5, and MaBAM7 genes in the stalks, middles, and tips of bananas during ripening. Expression levels were determined via real-time quantitative PCR. The statistical significance was set at p < 0.05; *p < 0.05; ***p < 0.001.