Chilling and heating may regulate C6 volatile aroma production by different mechanisms in tomato (Solanum lycopersicum) fruit

Postharvest Biology and Technology

Volumn 60, Issue 2, 2011, Pages 111-120

  Bai, Jinhe ^a   Baldwin, Elizabeth A ^a   Imahori, Yoshihiro ^b   Kostenyuk, Igor ^c   Burns, Jacqueline ^c   Brecht, Jeffrey K ^c  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b Osaka Prefecture University   (Japan)

^c UNIVERSITY OF FLORIDA   (United States)

Author keywords

Alcohol dehydrogenase; Chilling injury; Enzyme activity; Gene expression; Heat shock; Hydroperoxide lyase; Lipoxygenase; Tomato fruit; Volatile

Indexed keywords

LYCOPERSICON ESCULENTUM; SOLANUM;

EID: 79952190665     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2010.12.002     Document Type: Article

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