Fig. 5. VOC concentration in ‘Blanquilla’ pears.

Concentration in ppbv of eight specific volatiles, including alcohols (ethanol and butanol), aldehydes (hexanal), 6-methyl-5-hepten-2-one (MHO), esters (hexyl ethanoate, butyl hexanoate, and ethyl acetate), and sesquiterpenes in untreated “Blanquilla” pears at harvest and untreated (CT) or treated fruit (1-MCP, ethylene (ET), or lovastatin) after 4 months of cold storage, and after 4 months of cold storage plus 5 days of ripening at 20 °C (SL). Values represent the average ± standard deviation (n = 3). Different letters above each column indicate significant differences between treatments for each specific sampling (4 m or 4 m+SL). Absence of letters indicates no significant differences between treatments