Additional file 1: of Comparative transcriptome analysis reveals distinct ethylene–independent regulation of ripening in response to low temperature in kiwifruit

Changes in fruit ripening characteristics of ‘Rainbow Red’ and ‘Hayward’ during storage at 20 °C and 5 °C with or without a 1–MCP treatment. Kiwifruit were harvested at commercial maturity and stored in containers, individually separated by about 10 cm. 1–MCP was applied twice a week at 5 μL L− 1 for 12 h. Flesh firmness (A), titratable acidity (B) and soluble solids content (C) were determined periodically using five independent biological replicates. Error bars represent SE. Different letters indicate significant differences at p < 0.05. (PPTX 63 kb