Figure 2. Comparison of metabolites level in the heatmap in each tissue located at the two regions corresponding to the border (N(B)) and watercore region (N(W)) in normal apple fruit and each tissue (border (B) and watercore (W) regions) in watercored apples. (IMAGE)

Ehime University

Figure 2. Comparison of metabolites level in the heatmap in each tissue located at the two regions corresponding to the border (N(B)) and watercore region (N(W)) in normal apple fruit and each tissue (border (B) and watercore (W) regions) in watercored apples.

Caption

In watercored apples, remarkable metabolic modifications through fermentation occur at the cells in the border (B) and watercore regions (W), inducing greater production of watercore-related volatile compounds, such as alcohols and esters.

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Horticulture Research

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