Metabolite content in 3-5 fruit at stage of red ripe
Experiment: flavor related metabolite profiling in S. pennellii IL lines (FL, Fall 2002, Greenhouse)


metabolitecontentrelative level (percent of control)
methyl benzoate0.1033 + 0.0101 (ng/gfw/hr)19.4
cis-3-hexen-1-ol5.2049 + 0.5747 (ng/gfw/hr)53.3
benzyl alcohol0.0272 + 0.0155 (ng/gfw/hr)53.4
methyl jasmonate0.0074 + 0.0023 (ng/gfw/hr)61.4
hexyl alcohol3.5906 + 1.1607 (ng/gfw/hr)64.4
malic acid0.11 + 0.031 (mg/gfw)64.7
beta ionone0.0135 + 0.0054 (ng/gfw/hr)74.1
trans-2-heptenal0.0402 + 0.0133 (ng/gfw/hr)81.5
cis-3-hexenal14.2525 + 2.5973 (ng/gfw/hr)101
fructose11.75 + 1.143 (mg/gfw)108.3
hexanal34.0362 + 13.467 (ng/gfw/hr)121.2
1-penten-3-ol0.809 + 0.2268 (ng/gfw/hr)122.1
1,2,3-trimethylbenzene0.0715 + 0.037 (ng/gfw/hr)124.1
trans-2-pentenal0.1155 + 0.0385 (ng/gfw/hr)128.8
glucose11.39 + 1.321 (mg/gfw)131.8
phenylacetaldehyde0.1131 + 0.0377 (ng/gfw/hr)139.1
citric acid3.32 + 0.37 (mg/gfw)145
1-pentanol0.9402 + 0.4362 (ng/gfw/hr)155.2
1-penten-3-one0.0689 + 0.0247 (ng/gfw/hr)162.3
6-methyl-5-hepten-2-one2.5864 + 1.0333 (ng/gfw/hr)165.7
geranylacetone0.6123 + 0.2649 (ng/gfw/hr)179.5
trans-2-hexenal0.8204 + 0.3158 (ng/gfw/hr)184.7
pentanal0.8285 + 0.4082 (ng/gfw/hr)188.6
cis-2-penten-1-ol0.2894 + 0.1304 (ng/gfw/hr)200.7
benzaldehyde1.164 + 0.6481 (ng/gfw/hr)211.8
methyl salicylate0.0793 + 0.0566 (ng/gfw/hr)225.4
isovaleronitrile1.8723 + 0.8547 (ng/gfw/hr)228.4
isobutyl acetate0.5757 + 0.1717 (ng/gfw/hr)270.3
2-phenylethanol0.4773 + 0.1519 (ng/gfw/hr)281.5
2-isobutylthiazole2.0176 + 1.304 (ng/gfw/hr)298.5
2-methylbutanal0.4583 + 0.117 (ng/gfw/hr)528.7
3-methylbutanal2.7875 + 2.0301 (ng/gfw/hr)551.1
2-methyl-1-butanol9.6 + 2.9663 (ng/gfw/hr)665.3
3-methyl-1-butanol15.7179 + 11.729 (ng/gfw/hr)749.4
2-methoxyphenol0.0708 + 0.0228 (ng/gfw/hr)876.4