Fig. 4: Determination of the total soluble solids, titratable acids, total phenolics and total flavonoids in WT and SlMYB75-OE fruits at BR + 7. | Horticulture Research

Fig. 4: Determination of the total soluble solids, titratable acids, total phenolics and total flavonoids in WT and SlMYB75-OE fruits at BR + 7.

From: SlMYB75, an MYB-type transcription factor, promotes anthocyanin accumulation and enhances volatile aroma production in tomato fruits

Fig. 4

Total soluble solids (a) and titratable acids (b) were measured using a digital refractometer and a titration method, respectively. The data are the means ± SD of at least 10 individual fruits for each line. The total phenolics (c) and total flavonoids (d) were calculated according to the gallic acid and rutin equivalents, respectively. All data are the means ± SD of three biological replicates, *P < 0.05; and **P < 0.01 (Student’s t-test)

Back to article page