Blueberry VOCs were analyzed by gas chromatography coupled with mass spectrometry (GC-MS) using a Shimadzu QP 2010 PLUS (Shimadzu Corp., Tokyo, Japan) equipped with a Rtx®-5MS column (30 m, 0.25 mm i.d, 0.25 mm lm thickness; Alltech, USA). Samples (1 μl) were injected in the splitless mode with He as carrier gas at a ow rate of 1 ml/min (49.7 KPa). The oven temperature was programmed from 40 °C for 4 min, then increased to 150 °C at 5°C/min and to 250 °C at 10°C/min (held for 10 min). Injector and MS transfer line temperatures were both set at 250 °C.
Volatile compounds were identi ed and quanti ed using the GCMS Solution software (Shimadzu GCMS Solution V 4.45SP1). The chromatograms were analyzed rst by comparison with a blank run for background volatiles, then by comparison among the fruit VOC samples under the three treatments (SWD-attacked, physical damage, undamaged control). VOCs were identi ed from their mass spectra and retention indices, using the NIST08 and Adams' MS databases (Adams 2007) . Individual compound net amounts were calculated relative to the internal standard by peak area comparison and are hence expressed as μg int.std . / 25 g / 24 h.
Volatile compounds were identi ed and quanti ed using the GCMS Solution software (Shimadzu GCMS Solution V 4.45SP1). The chromatograms were analyzed rst by comparison with a blank run for background volatiles, then by comparison among the fruit VOC samples under the three treatments (SWD-attacked, physical damage, undamaged control). VOCs were identi ed from their mass spectra and retention indices, using the NIST08 and Adams' MS databases (Adams 2007) . Individual compound net amounts were calculated relative to the internal standard by peak area comparison and are hence expressed as μg int.std . / 25 g / 24 h.