Effect of the commercial ripening stage and postharvest storage on microbial and aroma changes of 'Ambrunés' sweet cherries

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 16, 2010, Pages 9157-9163

  Serradilla, Manuel Joaquín ^a   Martín, Alberto ^b   Hernandez, Alejandro ^b   LóPez Corrales, Margarita ^a   Lozano, A Mercedes ^c   De Guía Córdoba, María ^b  

^a Research Center Finca la Orden Valdesequera   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

^c Technological Institute of Food and Agriculture of Extremadura INTAEX   (Spain)

Author keywords

microbial quality; postharvest storage; ripening stage; Sweet cherry; volatile compounds

Indexed keywords

MICROBIAL QUALITY; POSTHARVEST STORAGE; RIPENING STAGE; SWEET CHERRY; VOLATILE COMPOUNDS;

COLD STORAGE; REFRIGERATORS; VOLATILE ORGANIC COMPOUNDS;

FLAVOR COMPOUNDS;

VOLATILE ORGANIC COMPOUND;

ARTICLE; FRUIT; MASS FRAGMENTOGRAPHY; MICROBIOLOGY; ODOR; PHYSIOLOGY;

FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; VOLATILE ORGANIC COMPOUNDS;

PRUNUS AVIUM;

EID: 77956525871     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102004v     Document Type: Article

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