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Table 1 Volatiles of pear cultivars (µg·g− 1 FW)

From: Metabolome and transcriptome profiling revealed the enhanced synthesis of volatile esters in Korla pear

Samplesa

Aldehydes

Esters

Alcohols

Terpenes

Others

Total

‘Xinli No.7’(HB)

43.84 ± 23.77(11)b

1.28 ± 0.53(4)

0.46 ± 0.16(9)

0.46 ± 0.08(6)

2.52 ± 0.24(22)

48.56 ± 23.74(52)

‘Xinli No.7’(XJ)

69.40 ± 18.90(10)

0.82 ± 0.10(4)

1.36 ± 0.43(7)

0.73 ± 0.10(6)

5.04 ± 0.79(25)

77.35 ± 20.20(52)

‘Zaosu’

16.93 ± 1.16(10)

0.45 ± 0.11(5)

0.49 ± 0.03(5)

0.26 ± 0.07(10)

1.42 ± 0.20(25)

19.55 ± 1.48(55)

‘Xuehua’

15.79 ± 1.72(4)

0.12 ± 0.06(2)

0.34 ± 0.25(6)

0.03 ± 0.02(2)

0.76 ± 0.16(14)

17.04 ± 1.96(28)

‘Dangshansuli’

14.52 ± 1.75(5)

0.44 ± 0.07(1)

0.18 ± 0.07(6)

0.41 ± 0.05(5)

1.11 ± 0.16(14)

16.67 ± 1.94(31)

‘Anli’

9.28 ± 0.58(4)

0.33 ± 0.02(1)

0.35 ± 0.22(6)

0.14 ± 0.03(5)

1.63 ± 0.08(16)

11.72 ± 0.57(32)

‘Le Counte’

9.96 ± 3.76(8)

0.63 ± 0.43(2)

0.67 ± 0.41(7)

0.59 ± 0.08(6)

2.02 ± 0.17(14)

13.87 ± 4.51(37)

‘Red Sensatian’

27.89 ± 3.80(13)

0.91 ± 0.42(2)

0.22 ± 0.10(8)

0.68 ± 0.17(3)

2.06 ± 0.12(17)

31.75 ± 4.37(43)

‘Xingzang’

47.35 ± 8.19(4)

0.97 ± 0.35(1)

0.88 ± 0.13(5)

1.62 ± 1.33(7)

1.94 ± 0.10(9)

52.76 ± 10.00(26)

‘Wonhwang’

7.50 ± 4.24(11)

3.88 ± 2.81(2)

0.28 ± 0.19(11)

0.21 ± 0.06(4)

0.94 ± 0.24(23)

12.81 ± 1.22(51)

‘Korla pear’

15.25 ± 3.90(16)

1.17 ± 0.37(9)

0.21 ± 0.03(7)

0.15 ± 0.02(10)

0.89 ± 0.21(30)

17.67 ± 3.78(72)

  1. aSample 15 at 160 DAFB was selected to represent ‘Korla pear’. bThe numbers tagged in the brackets represent the amount of various volatile compounds detected in pear cultivars