PMC

(A) Numbers of virus-associated contigs (Green color) and viroid-associated contigs (Red color) from six plum transcriptomes. AH, PG, PY, HW, EP, and FM indicate abbreviated names of different plum cultivars. (B) Numbers of identified viruses (green color) and viroids (red color) from six different plum cultivars. (C) Proportion of identified viruses and a viroid in each plum transcriptome based on the number of identified virus-associated contigs. (D) Proportion of all viruses and a viroid identified from six plum transcriptomes based on viral reads. Virus-associated reads from each plum transcriptome were combined and classified according to the identified virus and viroid. (E) Proportion of viral populations based on viral RNAs in six plum cultivars. (F) Proportion of viral populations based on coverage in six plum cultivars.

(A) Healthy tree of plum cultivar Formosa. (B) Leaves and fruits of plum cultivar Gadam. (C) European plum tree. (D) Red colored leaves of plum cultivar Hollywood showing viral disease symptoms. (E) Bark of plum cultivar Akihime without any disease symptoms. (F) Experimental scheme for identification of viruses and viroids infecting plum.

A: Total phenolics content of the three cultivars of plum fruits. B: Anthocyanin profiles of the three cultivars of plum fruits. NP: Nai plum peel, NF: Nai plum flesh, NW: Nai plum whole, RP: Red-leaf plum peel, RF: Red-leaf plum flesh, RW: Red-leaf plum whole, SP: Sanhua plum peel, SF: Sanhua plum flesh, SW: Sanhua plum whole. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)

(i). Effect of supercritical carbon dioxide (SC-CO₂) treatment on gelation dynamics of plum kernel protein isolates (A): storage modulus, (B): loss modulus, (C): loss tangent as a temperature, N: native plum kernel protein isolate; ST 30: SC-CO₂-treated plum kernel protein isolate at 30 °C; ST 40: SC-CO₂-treated plum kernel protein isolate at 40 °C; ST 50: SC-CO₂-treated plum kernel protein isolate at 50 °C; ST 60: SC-CO₂-treated plum kernel protein isolate at 60 °C and ST 70: SC-CO₂-treated plum kernel protein isolate at 70 °C. (ii). Effect of supercritical carbon dioxide (SC-CO₂) treatment on gelation dynamics of plum kernel protein isolates (D): frequency sweep teat as a function of storage modulus, and (E): frequency sweep teat as a function of loss modulus. N: native plum kernel protein isolate; ST 30: SC-CO₂-treated plum kernel protein isolate at 30 °C; ST 40: SC-CO₂-treated plum kernel protein isolate at 40 °C; ST 50: SC-CO₂-treated plum kernel protein isolate at 50 °C; ST 60: SC-CO₂-treated plum kernel protein isolate at 60 °C and ST 70: SC-CO₂-treated plum kernel protein isolate at 70 °C.