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Fig. 5 | BMC Genomics

Fig. 5

From: New insights in the control of antioxidants accumulation in tomato by transcriptomic analyses of genotypes exhibiting contrasting levels of fruit metabolites

Fig. 5

Content of ascorbic acid (a) and total phenolics (b) in tomato fruits. Antioxidant levels were calculated in fruits at different ripening stage (MG, mature green; BR, breaker; MR, mature red) of E1, E14, E27, E43, E87, E102, E103, E109, E111 and E115 in the years 2015–2016. Ascorbic acid is expressed as mg /100 g FW. Total phenolics are expressed as mg GAE/100 g FW. Values are means ± SD. Values with different letters in each ripening stage are significantly different (p < 0.05). Normal, bold and italics letter styles indicate significance in MG, BR and MR stages, respectively

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