Figure 2.
Changes in sugar and acid content between Harumi/Hongjv (HP) and Harumi/Ponkan/Hongjv (HPP). (A) fructose contents, (B) glucose contents, (C) sucrose contents, (D) citric acid contents, (E) quinic acid contents in HP and HPP fruits at 45, 90, 135, and 180 days after flowering (DAF). Each value shown represents the mean of three biological replicates.
