TABLE 2.
Eighteen aroma compounds in tomato fruits and their relative fold changes after storage at 20 and 7°C compared to fresh harvested fruits are shown.
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In total, 71 detected aroma compounds were normalized to 100% and the relative concentrations were used for the calculation of the relative fold changes (FC) in each aroma compound (n = 4); the color scale ranges from 3 (orange) to 0.2 (dark blue) and corresponds to the FC.
