Carotenoid pigmentation affects the volatile composition of tomato and watermelon fruits, as revealed by comparative genetic analyses

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 8, 2005, Pages 3142-3148

  Lewinsohn, Efraim ^a   Sitrit, Yaron ^b   Bar, Einat ^a   Azulay, Yaniv ^a   Meir, Ayala ^a   Zamir, Dani ^c   Tadmor, Yaakov ^a  

^a VOLCANI CENTER   (Israel)

^b BEN GURION UNIVERSITY OF THE NEGEV   (Israel)

^c HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Aroma; Carotenoids; Citral; Lycopene; Norisoprenoids; Tomato (Lycopersicon esculentum Mill.); Watermelon (Citrullus lanatus Thunb. Matsum. and Nakai)

Indexed keywords

ACETONE; BETA CAROTENE; CAROTENE; CAROTENOID; CITRAL; LYCOPENE; NORISOPRENOID; PIGMENT; TERPENE;

AROMA; ARTICLE; CULTIVAR; FRUIT; FRUIT COLOR; GENE; GENE FUNCTION; GENETIC ANALYSIS; GENETICS; MUTANT; NEAR ISOGENIC LINE; PIGMENTATION; TOMATO; VOLATILIZATION; WATERMELON;

CITRULLUS; CITRULLUS LANATUS VAR. LANATUS; LYCOPERSICON ESCULENTUM;

EID: 17144376377     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf047927t     Document Type: Article

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