Production of volatile compounds by Fuji apples following exposure to high CO2 or low O2

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 19, 2004, Pages 5957-5963

  Argenta, Luiz C ^a,b   Mattheis, James P ^a   Fan, Xuetong ^a,c   Finger, Fernando L ^a,d  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b EMPRESA DE PESQUISA AGROPECUÁRIA E EXTENSÃO RURAL DE SANTA CATARINA   (Brazil)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

^d FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Alcohols; Aldehydes; Apple maturity; Controlled atmosphere storage; Diphenylamine; Esters

Indexed keywords

ANTIOXIDANT; CARBON DIOXIDE; OXYGEN; VOLATILE AGENT;

AMBIENT AIR; APPLE; ARTICLE; FRUIT RIPENING; FRUIT STORAGE; VOLATILIZATION;

ALCOHOLS; ALDEHYDES; CARBON DIOXIDE; DIPHENYLAMINE; ESTERS; FOOD PRESERVATION; FRUIT; MALUS; OXYGEN; TIME FACTORS; VOLATILIZATION;

MALUS X DOMESTICA;

EID: 4644294468     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049495s     Document Type: Article

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