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. 2019 Oct 9;9(11):390. doi: 10.1007/s13205-019-1922-2

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