Table 1.

Total catechin contents of the peel and flesh of ‘YanBai’ fruit at 3, 6 and 9 days post-pollination (dpp)

	3 dpp		6 dpp		9 dpp
	Peel (mg/g FW)	Flesh (mg/g FW)	Peel (mg/g FW)	Flesh (mg/g FW)	Peel (mg/g FW)	Flesh (mg/g FW)
GC	0.284 ± 0.023	0.075 ± 0.014	0.143 ± 0.032	0.041 ± 0.005	0.075 ± 0.011	0.022 ± 0.004
EGCG	0.043 ± 0.002	0.057 ± 0.008	0.028 ± 0.003	0.032 ± 0.008	0.023 ± 0.003	0.023 ± 0.002
C	0.031 ± 0.003	0.017 ± 0.003	0.022 ± 0.004	0.014 ± 0.003	0.019 ± 0.005	0.013 ± 0.001
TC	0.358 ± 0.017	0.149 ± 0.013	0.193 ± 0.018	0.087 ± 0.006	0.117 ± 0.012	0.058 ± 0.004

Error bars represent ± SD of three biological replicates. Only three catechin fractions, gallocatechin (GC), catechin (C) and epigallocatechin gallate (EGCG) were detected; therefore, the total catechin contents (TC) were calculated by the summation of the GC, EGCG and C fractions