Figure 1From: Transcriptomic analysis of Litchi chinensis pericarp during maturation with a focus on chlorophyll degradation and flavonoid biosynthesis Images of litchi fruits and pigment contents in the pericarp. (A) Images of litchi fruits at different coloration stages. (B) Contents of total chlorophylls, total flavonoids, proanthocyanidins and anthocyanins in the pericarp of three coloration stages. The vertical bars represent the standard error of triplicate experiments.Back to article page