Fig. 2: Phenotypic and physiological characteristics of WT and SlMYB75-OE plants. | Horticulture Research

Fig. 2: Phenotypic and physiological characteristics of WT and SlMYB75-OE plants.

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

Fig. 2: Phenotypic and physiological characteristics of WT and SlMYB75-OE plants.The alternative text for this image may have been generated using AI.

a, Phenotype of WT, #11 and #19 fruits at different developmental stages. b, The total anthocyanin content was measured in WT and SlMYB75-OE fruits at BR + 7. c, Fruit ripening process of a representative line (#11) compared with the WT. d, Quantification of fruit ripening by days to reach the breaker stage in the WT and SlMYB75-OE lines. The first and second branches of each plant from a total of 20–24 plants for each line were used to quantify the ripening time. e, Ethylene production of WT and SlMYB75-OE fruits was measured at different developmental stages. The values represent the means of at least 10 individual fruits. The statistical significance was based on Student’s t-test, *P < 0.05; and **P < 0.01, and the data are the means ± SD

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