Relationship between fruit density and quality parameters, levels of sugars, organic acids, bioactive compounds and volatiles of two nectarine cultivars, at harvest and after ripening-Reference-Cited by-同舟云学术

Relationship between fruit density and quality parameters, levels of sugars, organic acids, bioactive compounds and volatiles of two nectarine cultivars, at harvest and after ripening

Published:2019-11 Issue: Volume:297 Page:124954
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aubert Christophe,Chalot Guillaume,Lurol Sébastien,Ronjon Alexis,Cottet Valentine

Funder

FUI

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbright). Changes in bound aroma profile during maturation;Aubert;Journal of Agricultural and Food Chemistry,2003

2. Changes in physicochemical characteristics and volatile compounds of apricot (Prunus armeniaca L. cv. Bergeron) during storage and post-harvest maturation;Aubert;Food Chemistry,2010

3. Effects of storage temperature, storage duration, and subsequent ripening on the physicochemical characteristics, volatile compounds, and phytochemicals of western red nectarine (Prunus persica L. Batsch);Aubert;Journal of Agricultural and Food Chemistry,2014

4. Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening;Aubert;Journal of Agricultural and Food Chemistry,2003

5. Distribution of the volatile compounds in the different parts of a white-fleshed peach (Prunus persica L. Batsch);Aubert;Food Chemistry,2007

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