Improvement of flavour quality and consumer acceptance during postharvest ripening in greenhouse peaches by carbon dioxide enrichment
- 1 December 2014
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 164, 219-227
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31260467)
- Fundamental Research Funds (XDJK2014A014, XDJK2013A014)
- Introduction of Talent of Southwest University (SWU112075)
- Program for Chongqing Innovation Team of University (KJTD201333)
This publication has 38 references indexed in Scilit:
- Aroma volatiles as biomarkers of textural differences at harvest in non-climacteric near-isogenic lines of melonFood Research International, 2013
- Genetic dissection of aroma volatile compounds from the essential oil of peach fruit: QTL analysis and identification of candidate genes using dense SNP mapsTree Genetics & Genomes, 2013
- Cold-Storage Potential of Four Yellow-Fleshed Peach Cultivars Defined by Their Volatile Compounds Emissions, Standard Quality Parameters, and Consumer AcceptanceJournal of Agricultural and Food Chemistry, 2012
- Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruitPostharvest Biology and Technology, 2012
- Carbon metabolism of peach fruit after harvest: changes in enzymes involved in organic acid and sugar level modificationsJournal of Experimental Botany, 2009
- Regeneration of Volatile Compounds in Fuji Apples Following Ultra Low Oxygen Atmosphere Storage and Its Effect on Sensory AcceptabilityJournal of Agricultural and Food Chemistry, 2008
- Chlorophyll Fluorescence: A Probe of Photosynthesis In VivoAnnual Review of Plant Biology, 2008
- Metabolic regulation underlying tomato fruit developmentJournal of Experimental Botany, 2006
- Free Air CO2 Enrichment (FACE) of grapevine (Vitis vinifera L.): II. Growth and quality of grape and wine in response to elevated CO2 concentrationsEuropean Journal of Agronomy, 2001
- Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivarsJournal of Agricultural and Food Chemistry, 1988