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Fig. 6 | BMC Genomics

Fig. 6

From: Transcriptional regulatory networks controlling taste and aroma quality of apricot (Prunus armeniaca L.) fruit during ripening

Fig. 6

Changes in physiological and metabolic characteristics related to apricot fruit main aroma volatiles during ripening. a, c Changes in content of apocarotenoid aroma volatiles and lactones; (b), (d) The biosynthetic pathway of aroma apocarotenoids and lactones. Enzyme names, unigene IDs and expression patterns are indicated. The expression pattern of each unigene is shown by 4 grids, with the left one representing the FPKM value at 50 DPA, and the second to fourth one from the left to the right representing the relative log2 (expression ratio) at 50 DPA, 73 DPA, 91 DPA, respectively. The grids show the absolute expression at 50 DPA, with the FPKM values 0–1, 1–2, 2–4, 4–8, 8–16, 16–32, 32–64, 64–128, 128–256, 256–512, 512–1024 and > 1024 represented by colors 1 to 12, respectively

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