Changes in the VOC of Fruits at Different Refrigeration Stages of ‘Ruixue’ and the Participation of Carboxylesterase MdCXE20 in the Catabolism of Volatile Esters

Aroma is a crucial quality attribute of apple fruit, which significantly impacts its commercial value and consumer choice. Despite its importance the volatile aroma substances produced by the new variety ‘Ruixue’ after harvest remain unclear. In this study, we utilized headspace solid phase microext...

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Detalles Bibliográficos
Autores principales: Li, Dongmei, Guo, Jianhua, Ma, Hai, Pei, Linna, Liu, Xiaojie, Wang, Hui, Chen, Rongxin, Zhao, Zhengyang, Gao, Hua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217609/
https://www.ncbi.nlm.nih.gov/pubmed/37238795
http://dx.doi.org/10.3390/foods12101977

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217609/
https://www.ncbi.nlm.nih.gov/pubmed/37238795
http://dx.doi.org/10.3390/foods12101977

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