For a long time fruits and vegetables have been the target of many studies and have been
greatly promoted due to their nutritional value and abundance of bioactive compounds …

Phytochemicals or secondary metabolites present in fruit are key components contributing to
sensory attributes like aroma, taste, and color. In addition, these compounds improve human …

Glycine betaine (GB) treatment is useful to reduce chilling injury (CI) of several kinds of fruits
including peach. However, the regulatory mechanism remains unknown. In this study, peach …

Aroma profiles and aroma-active compounds of “Yulu” peach from Fenghua (the peach
known for the best flavor and quality in China) were investigated by headspace solid-phase …

Melatonin improves the chilling tolerance and quality of postharvest fruit. In this study, we
investigated the effect of melatonin on postharvest quality in cold-stored eggplant fruit for 30 …

In this study, antioxidant compounds (ascorbic acid; total phenolic, flavonoid and
anthocyanin contents; and relative antioxidant capacity) and the profiles of sugars, organic …

Peaches are tasty and juicy, with a unique flavor. The flavors of peaches always vary with
cultivars. To investigate the physicochemical and aroma characteristics of peaches, the …

In our present study, we aimed to explore the effects of hot air and UV-C on anthocyanins
and the interaction among anthocyanin, sucrose and organic acids in peaches during …

Salicylic acid (SA) has been used in reducing chilling injury of horticultural crops caused by
postharvest cold storage. However, effect of SA on fruit flavor quality in response to chilling …

Novel microencapsulation of Syringa essential oil (EO) was successfully prepared via the
inclusion method, with encapsulation efficiency of 39.52% and loading capacity of 11.54 …