Table 2 Components and blend ratios for each blend used in the field experiment 1.

From: Peach volatile emission and attractiveness of different host plant volatiles blends to Cydia molesta in adjacent peach and pear orchards

Compoundsa

Amount loaded on rubber septum in six varietiesb (mg)

DS

DSS

DSC

DFC

DFS

DF

Alcohols

(Z)-3-hexen-1-ol

5

5

    

Aldehyde

Nonanal

    

22

22

Esters

Butyl acetate

    

8

8

3-Methylbutyl acetate

    

41

41

Hexyl acetate

    

23

23

(Z)-3-hexenyl acetate

100

 

100

100

 

100

Benzenoids

Benzaldehyde

15

15

    

Terpenoid

(E)-β-ocimene

87

87

    

Linalool

1

 

1

42

 

42

Farnesenec

    

3

3

  1. aIn order of elution during gas chromatography within each class.
  2. bThe peach variety was nectarine peach of Prunus persica (L.) Batsch cv. Shuguang. The six blends were based on composition of headspace volatile organic compounds (VOCs) from detached shoots (DS), mature detached fruits (DF) and their subsets (DSS, DSC, DFC, DFS).
  3. cFarnesene = mixture of (E,E)-alpha-farnesene (49%), (E)-beta-farnesene (26%), (Z)-beta-farnesene (18%), and (Z,E)-alpha-farnesene (7%).
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