Aroma volatile compounds of ‘Fuji’ apples in relation to harvest date and cold storage technology

Author:

Echeverrı́a G,Fuentes T,Graell J,Lara I,López M.L

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference34 articles.

1. Ampun, W., Hewett, E.W., 1997. Aroma volatile enhancement in stored apples. In: Proceedings from 7th International CA Conference. Davis 2, pp. 227–233.

2. Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components;Baldwin;HortScience,2000

3. Relationship between a reduced aroma production and lipid metabolism of apple after long-term controlled-atmosphere storage;Brackmann;J. Am. Soc. Hort. Sci.,1993

4. Influence of CA and ULO storage conditions on quality parameters and ripening of preclimateric and climateric harvested apples. I. Effect on colour, firmness, acidity and SS;Brackmann;Gartenbauwissenschaft,1994

5. Buttery, R.G., Teranishi, R., Flath, R.A., Ling, L.C., 1989. Fhesh tomato volatiles: composition and sensory studies. In: Teranishi, R., Buttery, R.G., Shahidi, F. (Eds.), Flavor Chemistry: Trends and Developments. Amer. Chem. Soc., Washington, pp. 213–222.

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