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. 2014 Jan 15;9(1):e85524. doi: 10.1371/journal.pone.0085524

Table 1. Effects of H2S treatment on the content of free amino acids (nmol/g FW) in pear slices determined after 3 days of storage at 20°C.

Lys His Ala Leu Val Asp Ser Glu Gly Cys Thr Met Ile Tyr Phe Arg total
0 34.2 ND 215.4 77.9 129.5 1041.1 3225.5 10.2 32.9 ND ND ND ND ND ND ND 4766.8
CK 37.9 65.2 235.9 69.5 97.4 1609.4 4707.1 ND 19.5 ND ND ND ND ND ND ND 6841.8
H2S ND 66.2 489 56.7 96.9 817.9 2760.7 73.3 14 1.3 ND ND ND ND ND ND 4414

0 stands for fresh-cut pear slices; pear slices were treated with water (CK) or 2.0 mM H2S donor NaHS (H2S) for 3 days.