Fig. 1From: Transcriptional regulatory networks controlling taste and aroma quality of apricot (Prunus armeniaca L.) fruit during ripeningApricot fruit samples used for RNA-sequencing and their basic quality changes through ripening. a 50, 73 and 91 days post anthesis (DPA), white bar = 1 cm. b Changes in total soluble solids (TSS) and firmnessBack to article page