Effects of Bagging on Volatiles and Polyphenols in "Wanmi" Peaches during Endocarp Hardening and Final Fruit Rapid Growth Stages

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Wang, Yiju ^a,c   Yang, Chunxiang ^b   Liu, Chunyan ^b   Xu, Man ^b   Li, Shaohua ^a   Yang, Liu ^c   Wang, Younian ^c  

^a Wuhan Institute of Botany Chinese Academy of Sciences   (China)

^b INSTITUTE OF BOTANY   (China)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bagging; HP SPME GC MS; Peach; Polyphenols; Volatiles

Indexed keywords

2 HEXENAL; 2-HEXENAL; 3 HEXENYLACETATE; 3-HEXENYLACETATE; ACETIC ACID DERIVATIVE; ALDEHYDE; ANTHOCYANIN; CATECHOL; CATECHOL DERIVATIVE; CHLOROGENIC ACID; FLAVONOID; KERACYANIN; N HEXANAL; N-HEXANAL; PHENOL DERIVATIVE; POLYPHENOLS; RUTOSIDE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; FOOD HANDLING; FRUIT; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; PRUNUS;

ACETATES; ALDEHYDES; ANTHOCYANINS; CATECHOLS; CHLOROGENIC ACID; FLAVONOIDS; FOOD HANDLING; FRUIT; PHENOLS; PRUNUS; RUTIN; VOLATILE ORGANIC COMPOUNDS;

PRUNUS PERSICA;

EID: 78149367984     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01817.x     Document Type: Article

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