Table 3 Components and blend ratios for each blend used in the field experiment 2.

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 blendsb (mg)

HJ

JM

DF

IS

Alcohols

1-Hexanol

 

1

  

Aldehydes

Nonanal

1

1

22

14

Esters

Ethyl butanoate

100

100

  

Butyl acetate

 

70

8

 

3-Methylbutyl acetate

1

 

41

 

Ethyl hexanoate

32

7

  

Hexyl acetate

1

5

23

 

(Z)-3-hexenyl acetate

  

100

100

Hexyl butanoate

 

1

  

Ketones

6-Methyl-5-hepten-2-one

   

1

Terpenoids

(E)-β-ocimene

   

86

Linalool

  

42

 

Farnesenec

2

4

3

 
  1. aIn order of elution during gas chromatography within each class.
  2. bThe two pear varieties were Huangjin (HJ) from Pyrus pyrifolia and Jimi (JM) of Pyrus bretschneideri. The peach variety was nectarine peach of Prunus persica (L.) Batsch cv. Shuguang.The two blends were based on composition of headspace VOCs from mature detached fruits (DS), intact shoots (IS).
  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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