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. 2011 Jan 26;11:24. doi: 10.1186/1471-2229-11-24

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Copyright ©2011 Brandi et al; licensee BioMed Central Ltd.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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VOC content in RHB and RH mesocarp during fruit ripening. RH: solid black squares. RHB: open squares. Developmental patterns of the various VOC classes were obtained by summing the levels of compounds from Table 2. Levels ± SD are in ng/g fresh weight. A: aromatic amino acid-related. B: branched chain amino acid-related. C: fatty acid-related. D: furan-related. E: lactones. F: monoterpenes. G: other VOCs. H: total norisoprenoids. H1: identified norisoprenoids.H2: unidentified norisoprenoids.