Effects of Harvest Maturity, Refrigeration and Blanching Treatments on the Volatile Profiles of Ripe “Tasti-Lee” Tomatoes

The interactive effects of six maturity stages and refrigerated storage (chilling)/blanching (heating) treatments on the volatile profiles of ripe tomatoes were studied. A total of 42 volatiles were identified, of which 19 compounds had odor activity values equal to or greater than 1. Of those, “gre...

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Detalles Bibliográficos
Autores principales: Xi, Yu, Li, Qing, Yan, Jiaqi, Baldwin, Elizabeth, Plotto, Anne, Rosskopf, Erin, Hong, Jason C., Zuo, Jinhua, Bai, Jinhe, Li, Jian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391134/
https://www.ncbi.nlm.nih.gov/pubmed/34441505
http://dx.doi.org/10.3390/foods10081727

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391134/
https://www.ncbi.nlm.nih.gov/pubmed/34441505
http://dx.doi.org/10.3390/foods10081727

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