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. 2020 May 13;11:472. doi: 10.3389/fpls.2020.00472

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.

graphic file with name fpls-11-00472-i000.jpg

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.