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. 2022 Sep 19;9:uhac211. doi: 10.1093/hr/uhac211

Figure 4.

Figure 4

Content and distribution of volatile constituents in different organs and fruits of different ripening stages in A. tsao-ko. a PCA score plot of all the volatile constituents in different plant parts (n = 3). b Total number of aroma constituents in fruits collected at different stages of ripeness. c Percentage of top 10 volatile constituents at different stages of ripeness. (R, root; T, tuber; S, stem; L, leaf; FL, flower; JF, July fruit; AF, August fruit, …; NF, November fruit.).