Changes in characteristic aroma volatiles, levels of fatty acids as aroma precursors, and
expression patterns of related genes, including lipoxygenase (LOX), hydroperoxide lyase …

Melting flesh peach (Prunus persica L. Batsch., cv. Hujingmilu) fruit were harvested and
stored at 0, 5, 8° C for up to 21 d. Data on emission of characteristic aroma-related volatiles …

Two intraspecific peach breeding populations have been used to conduct a quantitative trait
locus (QTL) analysis of fruit quality traits: an F 1 from the cross Bolero (B) x OroA (O) and an …

Jasmine lactone has a potent odor that contributes to the fruity, sweet floral aroma of tea
(Camellia sinensis). Our previous study demonstrated that jasmine lactone was mostly …

The extracted proteins from the heat-treated peach fruit (dipped in hot water at 48° C for 10
min and then stored at room temperature (20° C–25° C) for up to 6 days) were used for …

The recent sequencing of the complete genome of the peach offers new opportunities for
further transcriptomic studies in Prunus species in the called post-genomics era. First works …

Peach (Prunus persica) is one of the most important of deciduous fruit trees worldwide. To
facilitate isolation of genes controlling important horticultural traits of peach, transcriptome …

Recent technological advances in biology promise unprecedented opportunities for rapid
and sustainable advancement of crop quality. Following this trend, the Rosaceae research …

The exocarp, or skin, of fleshy fruit is a specialized tissue that protects the fruit, attracts seed
dispersing fruit eaters, and has large economical relevance for fruit quality. Development of …

Aroma contributes to the unique flavors of fruits and is important for fruit quality evaluation.
Among the many volatiles in peach (Prunus persica) fruits, γ-decalactone has the greatest …