The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview
V Paul, R Pandey, GC Srivastava - Journal of food science and technology, 2012 - Springer
The process of fruit ripening is normally viewed distinctly in climacteric and non-climacteric
fruits. But, many fruits such as guava, melon, Japanese plum, Asian pear and pepper show …
fruits. But, many fruits such as guava, melon, Japanese plum, Asian pear and pepper show …
A review of advances and new developments in the analysis of biological volatile organic compounds
Z Zhang, G Li - Microchemical journal, 2010 - Elsevier
Biological volatile organic compounds (VOCs) are interlinked to biological metabolism and
bacterial populations localized on the surfaces of biological samples. The characteristics of …
bacterial populations localized on the surfaces of biological samples. The characteristics of …
Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit
The unique aroma of melons (Cucumis melo L., Cucurbitaceae) is composed of many
volatile compounds biosynthetically derived from fatty acids, carotenoids, amino acids, and …
volatile compounds biosynthetically derived from fatty acids, carotenoids, amino acids, and …
Post-harvest ripening affects drying behavior, antioxidant capacity and flavor release of peach via alteration of cell wall polysaccharides content and nanostructures …
JB Ni, M Zielinska, J Wang, XM Fang, PP Sutar… - Food Research …, 2023 - Elsevier
Abstract Effect of post-harvest ripening on cell wall polysaccharides nanostructures, water
status, physiochemical properties of peaches and drying behavior under hot air-infrared …
status, physiochemical properties of peaches and drying behavior under hot air-infrared …
Characterization and sources of volatile organic compounds produced by postharvest pathogenic fungi colonized fruit
D Gong, Y Bi, Y Zong, Y Li, E Sionov… - Postharvest Biology and …, 2022 - Elsevier
Fungal colonization causes enormous economic loss of postharvest fruit. Fungal infections
increase fruit deterioration and release of volatile organic compounds (VOCs) by rotting fruit …
increase fruit deterioration and release of volatile organic compounds (VOCs) by rotting fruit …
Metabolic responses to low temperature of three peach fruit cultivars differently sensitive to cold storage
Refrigerated storage is widely applied in order to maintain peach quality but it can also
induce chilling injuries (CIs) such as flesh browning and bleeding, and mealiness. Peach …
induce chilling injuries (CIs) such as flesh browning and bleeding, and mealiness. Peach …
Variability of candidate genes, genetic structure and association with sugar accumulation and climacteric behavior in a broad germplasm collection of melon (Cucumis …
C Leida, C Moser, C Esteras, R Sulpice, JE Lunn… - BMC genetics, 2015 - Springer
Background A collection of 175 melon (Cucumis melo L.) accessions (including wild
relatives, feral types, landraces, breeding lines and commercial cultivars) from 50 countries …
relatives, feral types, landraces, breeding lines and commercial cultivars) from 50 countries …
Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons
AL Amaro, JC Beaulieu, CC Grimm, RE Stein… - Food Chemistry, 2012 - Elsevier
Cantaloupe and honeydew melon cultivars were processed and stored under a high oxygen
passive modified atmosphere packaging (MAP) or reduced oxygen controlled atmosphere …
passive modified atmosphere packaging (MAP) or reduced oxygen controlled atmosphere …
Effect of controlled atmosphere storage on the quality attributes and volatile organic compounds profile of dragon fruit (Hylocereus undatus)
The short shelf-life of dragon fruit is one of the inhibiting factors for the export of Vietnamese
dragon fruit to distant markets. This study aimed at finding an optimal controlled atmosphere …
dragon fruit to distant markets. This study aimed at finding an optimal controlled atmosphere …
Identification of cooked off-flavor components and analysis of their formation mechanisms in melon juice during thermal processing
D Luo, X Pang, X Xu, S Bi, W Zhang… - Journal of Agricultural …, 2018 - ACS Publications
Cooked off-flavor components were identified, and their formation mechanisms were studied
in heat-treated melon juices. When flavor dilution analysis methods and odor activity values …
in heat-treated melon juices. When flavor dilution analysis methods and odor activity values …