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Table 1 Fatty acid content of cell wall of C. gloeosporioides

From: Volatile organic compounds (VOCs) from Bacillus subtilis CF-3 reduce anthracnose and elicit active defense responses in harvested litchi fruits

Fatty acidTreatment
No treatment2,4-Di-tert-butylphenolCF-3 24h FB
Palmitic acid C16:0 (%)22.16 ± 3.28 b21.24 ± 3.09 b27.87 ± 1.57 a
Stearic acid C18:0 (%)0 c8.17 ± 1.84 b16.93 ± 2.51 a
9-Hexadecenoic acid C16:1 (%)0 c1.23 ± 0.27 a0.53 ± 0.08 b
16-Heptadecenoic acid C17:1 (%)14.22 ± 1.52 a0 b0 b
Oleic acid C18:1 (%)0 c36.97 ± 4.21 a28.63 ± 2.48 b
Trans 9-octadecenoic acid C18:1 (%)0 c1.19 ± 0.18 a0.62 ± 0.07 b
Linoleic acid C18:2 (%)29.67 ± 3.03 a0 c3.41 ± 0.95 b
Trans-linoleic acid C18:2 (%)20.90 ± 1.67 b31.20 ± 2.94 a22.01 ± 1.23 b
8,11,14-Docosic acid C22:3 (%)13.05 ± 2.16 a0 b0 b
Unsaturated/saturated3.51 ± 0.24 a2.40 ± 0.29 b1.23 ± 0.15 c
  1. The mean and standard error in the table were taken from three replicates, and the different letters indicated that the different treatments of the same strain had significant differences (P < 0.05)