Fig. 3
From: Gene expression and metabolism preceding soft scald, a chilling injury of ‘Honeycrisp’ apple fruit
Principal components analysis (PCA) scores plots of metabolomic data from ‘Honeycrisp’ apple peel sampled from 0 to 8 weeks from fruit harvested from multiple orchards and stored in air at 1 °C for up to 8 weeks. The first letter in plots a and b indicate the orchard. In plot A, color coding illustrates general divergence between scores in the first two principal components (PCs) from fruit peel samples taken from orchards that developed (High risk; S) or were free of soft scald (Low risk; H), with the exception of A_H1 orchard (scores circled). c and d Color coding and labelling indicate differences associated with postharvest storage duration (wk0–wk8)