Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages

Aromatic compounds are important for fruit quality and can vary among fruit cultivars. Volatile compounds formed during the ripening of two banana cultivars, Brazilian and Fenjiao, were determined using headspace solid-phase micro-extraction (SPME) and gas chromatography coupled with mass spectromet...

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Detalles Bibliográficos
Autores principales: Zhu, Xiaoyang, Li, Qiumian, Li, Jun, Luo, Jun, Chen, Weixin, Li, Xueping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222428/
https://www.ncbi.nlm.nih.gov/pubmed/30257494
http://dx.doi.org/10.3390/molecules23102456

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222428/
https://www.ncbi.nlm.nih.gov/pubmed/30257494
http://dx.doi.org/10.3390/molecules23102456

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