Fig. 4
From: Effects of temperature gradient on functional fruit traits: an elevation-for-temperature approach
Relationship between elevation (masl) and total amount (TA) of volatile organic compounds, light blue slope with P. verticillatum (p = 0.036); volatile esters, green slope with Psychotria sp1 (p = 0.039), and volatile alcohols, yellow slope with Psychotria sp2 (p = 0.029), in all five species. Total amount of VOCs was defined as the summatory of the area of all peaks in all samples and total amount of each class of compound was defined as the summatory of the area of all peaks corresponding to each class in all samples. All data log transformed to comply with the statistical test assumptions