Fig. 4. Volatile Organic Compound analysis in ‘Blanquilla’ pears.

Hierarchical heatmap (panel a) and sample distribution over a 2D-PCA plot (panel b) based on the volatilome of “Blanquilla” pears at harvest, after 4 months of cold storage, or 4 months of cold storage plus 5 days of ripening at 20 °C in untreated (CT) or treated fruit (1-MCP, ethylene (ET), or lovastatin). Numbers in the hierarchical heatmap refer to 1, harvest; 2, 3, 4, and 5 for CT, 1-MCP, ET, and LOV after 4 months of cold storage, respectively; 6, 7, 8, and 9 for CT, 1-MCP, ET, and LOV after 4 months of cold storage plus 5 days of ripening at 20 °C, respectively. Each point in the PCA plot corresponds to the mean value for each group