Fig. 2
From: Gene expression and metabolism preceding soft scald, a chilling injury of ‘Honeycrisp’ apple fruit
Principal components analysis (PCA) of ‘Honeycrisp’ apple peel transcriptomic data sampled from 0 to 8 weeks from multiple orchards and stored in air at 1 °C for up to 8 weeks. Color coding on the scores plot illustrates: a–b Differences between fruit peel samples taken from orchards that developed (High risk; S) or were free of soft scald (Low risk; H) in the first three principal components and c–d separation among fruit peel samples taken at harvest (wk0) and postharvest storage samples taken at 2, 4, and 8 weeks (wk2–wk8) in the first three principal components