TABLE 2.

Characteristic flavor of Chinese chives as affected by methyl jasmonate (MeJA) and salicylic acid (SA) treatments.

EPY (μg ml–1)	0 mm	50 mm	150 mm	300 mm	500 mm	800 mm
MeJA	16.5 ± 0.3d	29.9 ± 0.8a	23.3 ± 0.5b	24.3 ± 0.7b	32.0 ± 0.9a	20.5 ± 0.6c
SA	16.5 ± 0.3d	66.9 ± 0.4a	67.6 ± 0.5a	50.1 ± 1.7b	23.0 ± 0.5c	8.2 ± 0.3e

Data represent the mean ± SE (n = 3). Different lowercase letters indicate statistical significance by Duncan’s multiple range test (p < 0.05).