Production of volatile aromatic compounds in big top nectarines and royal glory peaches during maturity

Acta Horticulturae

Volumn 553, Issue , 2001, Pages 233-234

  Lavilla, T ^a   Recasens, I ^a   Lopez M L ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Aroma; Harvest time; Nectarine; Peach; Quality

Indexed keywords

EID: 0141574909     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2001.553.51     Document Type: Conference Paper

References (4)

1. Crisosto, C. H., 1994. Optimum Procedures for Ripening Stone Fruit. Perishables Handling Newsletter, University of California, 80:22-24.
2. Horvat, R. J. and Chapman, G. W., 1990. Comparison of the volatile compounds from peach fruits and leaves (cv. Monroe) during maturation. J. Agric. Food Chem., 38:1442-1444.
3. López, M. L.; Lavilla, T; Recasens I., Riba M. and Vendrell, M., 1998. Influence of different oxygen and carbon dioxide concentrations during storage on production of volatile compounds by Starking Deliciuos apples. J. Agric. Food Chem., 46:634-643.
4. Robertson, J. A., Meredith, F. I., Horvat, R. J. and Senter, S. D., 1990. Effect of cold storage and maturity on physical and chemical characteristics and volatile constituents of peaches (cv. Cresthaven). J. Agric. Food Chem., 38:620-624.