Supplementary Figure 4 : Physiochemical characteristics of WT and PL::RNAi fruits are indistinguishable

From: Genetic improvement of tomato by targeted control of fruit softening

Supplementary Figure 4

Physiochemical characteristics, a, weight, b, pericarp skin colour, c, total soluble solids of azygous wild type control (WT) and PL::RNAi (PL) red ripe fruits at breaker +7 days and, d, fruit ethylene production from orange ripe fruits at breaker + 4 days. Error bars are s.e.m. There were no significant (F-test; P>0.05) differences be WT and PL fruits. There were four fruits measured from genotype PL5 represented by dots.