Fig. 1
From: 6-Methyl-5-hepten-2-one promotes programmed cell death during superficial scald development in pear
Dynamic changes of the physio-biochemical attributes, safranin O-fast green staining, and toluidine blue O staining during cold storage of pear fruits. a ROS-related metabolites (H2O2, O2·¯, and ‧OH); b α-farnesene-related metabolites (α-farnesene, conjugated trienes, and MHO); c relative conductivity and MDA. ‘Dangshansuli’ fruits were randomly divided into three treatments: H2O dipping (control), MHO fumigation, and DPA dipping. The samples were collected every 60 d followed by a 7-d shelf life at 20 ℃. The data are the mean values ± SD of three biological replicates. Vertical bars labeled with the same letter indicate no significant difference between samples at the same sampling time at P < 0.05. d the safranin O-fast green staining images; e the toluidine blue O staining images. ‘Dangshansuli’ fruits were randomly divided into three treatments: H2O dipping (control), MHO fumigation, and DPA dipping. The samples were collected every 60 d followed by a 7-d shelf life at 20 ℃. Abbreviations: fw, fruit wax; pl, plasmolysis; sc, shrunken cytoplasm