## 2 Results
### Effects of Different Postharvest Calcium on Metabolomics of Fresh-Cut Apples During Storage
 } & \multirow{2}{*}{**Markers**} & \multicolumn{4}{c}{**Mass Concentration (mg\(\cdot\)kg\({}^{-1}\))**} \\ \cline{4-7}  & & & **CK** & **T1** & **T2** & **T3** \\ \hline Ethanol & 1.66 & & 0.01 \(\pm\) 0.001 \({}^{\text{c}}\) & 0.02 \(\pm\) 0.001 \({}^{\text{b}}\) & 0.02 \(\pm\) 0.002 \({}^{\text{b}}\) & 1.59 \(\pm\) 0.311 \({}^{\text{a}}\) \\ Silanol, trimethyl- & 1.792 & V & 1.51 \(\pm\) 0.123 \({}^{\text{a}}\) & 0.78 \(\pm\) 0.074 \({}^{\text{c}}\) & 1.2 \(\pm\) 0.083 \({}^{\text{b}}\) & 0.3 \(\pm\) 0.023 \({}^{\text{d}}\) \\ Pentanoic acid, 3-methyl-4-oxo- & 1.996 & V & 0.35 \(\pm\) 0.025 \({}^{\text{b}}\) & 0.92 \(\pm\) 0.08 \({}^{\text{a}}\) & 0.36 \(\pm\) 0.02 \({}^{\text{b}}\) & 0.22 \(\pm\) 0.014 \({}^{\text{c}}\) \\ Silaneediol, dimethyl- & 2.335 & V & 0.26 \(\pm\) 0.019 \({}^{\text{b}}\) & 0.12 \(\pm\) 0.006 \({}^{\text{d}}\) & 0.19 \(\pm\) 0.012 \({}^{\text{c}}\) & 0.62 \(\pm\) 0.044 \({}^{\text{a}}\) \\ Hexanal & 3.339 & V & 1.49 \(\pm\) 0.081 \({}^{\text{c}}\) & 0.27 \(\pm\) 0.019 \({}^{\text{b}}\) & 0.38 \(\pm\) 0.025 \({}^{\text{b}}\) & 5.66 \(\pm\) 0.471 \({}^{\text{a}}\) \\ Cyclotrisiloxane, hexamethyl- & 5.136 & V & 7.39 \(\pm\) 0.548 \({}^{\text{a}}\) & 0.77 \(\pm\) 0.073 \({}^{\text{b}}\) & 0.18 \(\pm\) 0.009 \({}^{\text{d}}\) & 0.43 \(\pm\) 0.027 \({}^{\text{c}}\) \\ kaempfer- & 5.606 & V & 0.03 \(\pm\) 0.002 \({}^{\text{d}}\) & 3.94 \(\pm\) 0.27 \({}^{\text{b}}\) & 5.04 \(\pm\) 0.436 \({}^{\text{a}}\) & 0.82 \(\pm\) 0.041 \({}^{\text{c}}\) \\
2-Hexanal & 5.817 & V & 0.03 \(\pm\) 0.002 \({}^{\text{c}}\) & 0.26 \(\pm\) 0.015 \({}^{\text{b}}\) & 0.41 \(\pm\) 0.031 \({}^{\text{a}}\) & 0.0 \(\pm\) 0.0 \({}^{\text{d}}\) \\
2-Hexanal & 6.333 & V & 0.01 \(\pm\) 0.001 \({}^{\text{c}}\) & 0.91 \(\pm\) 0.047 \({}^{\text{a}}\) & 0.73 \(\pm\) 0.055 \({}^{\text{b}}\) & 0.01 \(\pm\) 0.001 \({}^{\text{c}}\) \\
4-Hexen-1-ol, acetate & 6.454 & V & 0.25 \(\pm\) 0.015 \({}^{\text{a}}\) & 0.15 \(\pm\) 0.012 \({}^{\text{b}}\) & 0.02 \(\pm\) 0.002 \({}^{\text{c}}\) & 0.24 \(\pm\) 0.016 \({}^{\text{a}}\) \\
2-Hexen-1-ol, (E)- & 6.543 & & 1.15 \(\pm\) 0.096 \({}^{\text{a}}\) & 0.1 \(\pm\) 0.007 \({}^{\text{d}}\) & 0.69 \(\pm\) 0.052 \({}^{\text{b}}\) & 0.16 \(\pm\) 0.009 \({}^{\text{c}}\) \\ Cyclopropane, propyl- & 6.779 & & 0.1 \(\pm\) 0.006 \({}^{\text{d}}\) & 0.45 \(\pm\) 0.031 \({}^{\text{b}}\) & 0.24 \(\pm\) 0.019 \({}^{\text{c}}\) & 0.76 \(\pm\) 0.044 \({}^{\text{a}}\) \\
1-Butanol, 3-methyl-, acetate & 6.817 & V & 0.05 \(\pm\) 0.003 \({}^{\text{d}}\) & 0.18 \(\pm\) 0.009 \({}^{\text{c}}\) & 1.1 \(\pm\) 0.056 \({}^{\text{a}}\) & 0.83 \(\pm\) 0.061 \({}^{\text{b}}\) \\ Oxime, methoxy-phenyl- & 7.01 & SV & 0.28 \(\pm\) 0.026 \({}^{\text{b}}\) & 0.84 \(\pm\) 0.044 \({}^{\text{a}}\) & 0.98 \(\pm\) 0.084 \({}^{\text{a}}\) & 0.13 \(\pm\) 0.012 \({}^{\text{c}}\) \\ Acetic acid, pentyl ester & 7.838 & T & 0.14 \(\pm\) 0.007 \({}^{\text{b}}\) & 0.15 \(\pm\) 0.009 \({}^{\text{b}}\) & 0.12 \(\pm\) 0.008 \({}^{\text{c}}\) & 0.64 \(\pm\) 0.054 \({}^{\text{a}}\) \\
2-Hexen-1-ol, acetate, (Z)- & 8.016 & V & 0.78 \(\pm\) 0.067 \({}^{\text{a}}\) & 0.04 \(\pm\) 0.003 \({}^{\text{c}}\) & 0.02 \(\pm\) 0.001 \({}^{\text{c}}\) & 0.14 \(\pm\) 0.007 \({}^{\text{b}}\) \\ \(4^{\prime}\),\(6^{\text{-}}\)Dimethoxy-2,\({}^{\text{c}}\),\({}^{\text{3}}\)-dimethylacceptor & 8.21 & V & 0.14 \(\pm\) 0.008 \({}^{\text{b}}\) & 0.11 \(\pm\) 0.006 \({}^{\text{b}}\) & 0.7 \(\pm\) 0.05 \({}^{\text{a}}\) & 0.03 \(\pm\) 0.003 \({}^{\text{c}}\) \\
3-Hydroxy-4-methoxybenzylaldehyde & 9.106 & V & 0.25 \(\pm\) 0.013 \({}^{\text{a}}\) & 0.14 \(\pm\) 0.011 \({}^{\text{c}}\) & 0.2 \(\pm\) 0.014 \({}^{\text{b}}\) & 0.06 \(\pm\) 0.004 \({}^{\text{d}}\) \\ Cyclotrisiloxane, hexamethyl- & 9.215 & V & 0.02 \(\pm\) 0.001 \({}^{\text{c}}\) & 0.01 \(\pm\) 0.001 \({}^{\text{d}}\) & 0.07 \(\pm\) 0.004 \({}^{\text{b}}\) & 0.17 \(\pm\) 0.011 \({}^{\text{c}}\) \\
5-Hepten-2-one, 6-methyl- & 9.833 & V & 0.15 \(\pm\) 0.014 \({}^{\text{a}}\) & 0.02 \(\pm\) 0.002 \({}^{\text{c}}\) & 0.05 \(\pm\) 0.004 \({}^{\text{b}}\) & 0.01 \(\pm\) 0.001 \({}^{\text{a}}\) \\
2-Octanone & 9.954 & & 1.98 \(\pm\) 0.127 Effects of Different Calcium Preparations After Harvest on the Expression of Genes Related to Aroma Metabolism in Fruit During Storage  
Alcohol acyltransferase 1 (_AAT1_) and alcohol acyltransferase 2 (_AAT2_) catalyze ester formation, key to aromas in apples.