Volatile component quantification in combination with putative gene expression analysis reveal key players in aroma formation during fruit ripening in Carica papaya cv ‘Hong fei’-Reference-Cited by-同舟云学术

Volatile component quantification in combination with putative gene expression analysis reveal key players in aroma formation during fruit ripening in Carica papaya cv ‘Hong fei’

Published:2019-12 Issue: Volume:158 Page:110987
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Liu Ruiming,Du Zhenghua,Zhang Yi,Shi Yingying,Chen Xiaobing,Lin Lin,Xiong Yueming,Chen Mingjie

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference52 articles.

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4. VpAAT1, a gene encoding an alcohol acyltransferase, is involved in ester biosynthesis during ripening of mountain papaya fruit;Gaete-Eastman;J. Agric. Food Chem.,2010

5. Food Chemistry;Belitz,2004

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