Fig. 1

Analysis of volatile compounds in ‘Hayward’ kiwifruit. a Total alcohols, terpenes, aldehydes, ketones and esters of kiwifruit in response to ethylene or 1-MCP treatment during storage. Mature fruit were treated with 100 μL L^− 1 ethylene (ETH), 1 μL L^− 1 1-MCP, or air (control, CK) for 24 h at 20 °C. b Profiles of methyl butanoate, methyl benzoate, ethyl butanoate, and ethyl benzoate in flesh tissues of ripening kiwifruit. Error bars indicate S.E.s from three replicates. LSD values represent least significant difference at P = 0.05. c The proportion of methyl butanoate, methyl benzoate, ethyl butanoate, ethyl benzoate and other ester components in total esters