Metabolic changes occurring in ripe or senescent fruits during postharvest storage lead to a
general deterioration in quality attributes, including decreased flavor and 'off …

Background Nowadays, consumers increasingly prefer food with original, natural, and
delicious flavors, which is closely linked to the content of volatile organic compounds (VOCs) …

As the most widespread juice produced and consumed globally, citrus juice (mandarin juice,
orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma. While …

The flavor fingerprint of NFC Chinese bayberry (Myrica rubra) juice treated by high
hydrostatic pressure (HHP) was developed, and the volatile flavor compound variations …

Citrus is one of the world's most important fruit crops, contributing essential nutrients, such
as vitamin C and minerals, to the human diet. It is characterized by two important traits: first …

Organic acid and sugar balance is an important trait for fruit quality. The mandarin, Ponkan
(Citrus reticulata Blanco cv. Ponkan) is rich in organic acids even at maturity, thus the fruit …

Fruit senescence is an inevitable and negative developmental process during postharvest
storage of cherry tomato. To characterize the physiological and molecular mechanisms …

Temperature control and ethylene inhibitor 1-methylcyclopropene (1-MCP) treatment are the
main techniques for increasing the shelf life of tomato (Solanum lycopersicum L.) fruit …

Deposition of both lignin and cellulose accompanied by juice sac granulation is widespread
in harvested citrus fruit. Hence, measures to suppress postharvest granulation of …

External color of citrus fruits is a key factor that affects consumer acceptability, and ethephon
has been commonly used to the degreening of citrus fruits in the industry. In this study, the …