Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose-Reference-Cited by-同舟云学术

Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose

Author:

Du Dongdong¹²³⁴⁵,Xu Min¹²³⁴⁵,Wang Jun¹²³⁴⁵^ORCID,Gu Shuang¹²³⁴⁵,Zhu Luyi¹²³⁴⁵,Hong Xuezhen⁵⁶³⁴⁷

Affiliation:

1. College of Biosystems Engineering and Food Science

2. Zhejiang University

3. Hangzhou

4. PR China

5. Key Laboratory of On Site Processing Equipment for Agricultural Products

6. Ministry of Agriculture and Rural Affairs

7. College of Quality & Safety Engineering

Abstract

‘Hongyang’ kiwifruit is a new breed of red-fleshed cultivar that has become broadly popular with consumers in recent years.

Funder

China Postdoctoral Science Foundation

Ministry of Agriculture of the People's Republic of China

National Basic Research Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

Reference34 articles.

1. Belrose Inc. , World kiwifruit review , 2011 , Pullman, WA, USA , Belrose Inc

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