Fig. 5: Phenolic and flavonoid accumulation in WT and SlMYB75-OE fruits at BR + 5, BR + 7, BR + 10. Chlorogenic acid | Horticulture Research

Fig. 5: Phenolic and flavonoid accumulation in WT and SlMYB75-OE fruits at BR + 5, BR + 7, BR + 10. Chlorogenic acid

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

Fig. 5

(a), neochlorogenic acid (b), ferulic acid (c), gallic acid (d), rutin (e), and quercetin (d) were quantified according to their corresponding standards using an HPLC method. The data are the means ± SD of three biological replicates analyzed by Student’s t-test; *P < 0.05; and **P < 0.01

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