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Fig. 9 | BMC Genomics

Fig. 9

From: Transcriptomic insights into citrus segment membrane’s cell wall components relating to fruit sensory texture

Fig. 9

Component properties of segment membranes in ‘Kiyomi’ and ‘Shiranui’ mature fruit. a The weight (%) of segment membranes per segment; b Pectin content; c Cellulose content; d Hemicellulose content; e Lignin content; f Degree of pectin methylesterification. * indicated significant differences at p < 0.05 and ** indicated significant differences at p < 0.01 assessed by Student–Newman–Keuls test

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