An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening-Reference-Cited by-同舟云学术

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An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening

Published:2013-08 Issue:1-4 Volume:139 Page:171-183
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vallone Simona,Sivertsen Hanne,Anthon Gordon E.,Barrett Diane M.,Mitcham Elizabeth J.,Ebeler Susan E.,Zakharov Florence

Funder

USDA National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference58 articles.

1. Expression of ACC oxidase antisense gene inhibits ripening of cantaloupe melon fruits;Ayub;Nature Biotechnology,1996

2. Effect of aminocyclopropane-1-carboxylic acid oxidase antisense gene on the formation of volatile esters in cantaloupe Charentais melon (Cv. Vedrandais);Bauchot;Journal of Agricultural and Food Chemistry,1998

3. Within-season volatile and quality differences in stored fresh-cut cantaloupe cultivars;Beaulieu;Journal of Agricultural and Food Chemistry,2005

4. Volatile changes in cantaloupe during growth, maturation, and in stored fresh-cuts prepared from fruit harvested at various maturities;Beaulieu;Journal of the American Society for Horticultural Science,2006

5. Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction;Beaulieu;Journal of Agricultural and Food Chemistry,2001

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