Fig. 1: Effects of 1-MCP treatment on the firmness, coloring index, respiration rate, and ethylene production in papaya fruits. | Horticulture Research

Fig. 1: Effects of 1-MCP treatment on the firmness, coloring index, respiration rate, and ethylene production in papaya fruits.

From: The interaction of CpEBF1 with CpMADSs is involved in cell wall degradation during papaya fruit ripening

Fig. 1

a 1-MCP-treated papaya fruits during storage. b Changes in fruit firmness. c Changes in coloring index. d and e Fruit respiration rate and ethylene production; for 400 16 h, the fruits were fumigated with 400 nL L−1of 1-MCP for 16 h followed by 1000 μL L−1 ethephon treatment. For 400 1 h, fruits were fumigated with 400 nL L−1 of 1-MCP for 1 h followed by 1000 μL L−1 ethephon treatment. The control fruits were sealed in a foam box for 16 h without 1-MCP and then treated with 1000 μL L−1 ethephon for 1 min. A total of three biological replicates were analyzed, and the vertical bars indicate the SE. Different letters above the bars represent a significant difference at the 5% level between treatments. The LSD at P = 0.05 was calculated to compare the differences between the means of various treatments

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