The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange Fruit

Figure 4

Effects of different temperature treatments on amino acid content in the pulp (a), flavedo (b), and albedo (c) of Valencia orange fruits. The content of each metabolite was scaled by row with the Z-score method. In the color key, the blue color indicates a high expression level, and the red color indicates a low expression level.

(a)

(b)

(c)