Fig. 9From: Transcriptomic insights into citrus segment membrane’s cell wall components relating to fruit sensory textureComponent 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 testBack to article page