Effects of ripening, 1-methylcyclopropene and ultra-high-pressure pasteurisation on the change of volatiles in Chinese pear cultivars

Journal of the Science of Food and Agriculture

Volumn 92, Issue 1, 2012, Pages 177-183

  Kou, Xiaohong ^a   Liu, Xiangping ^a   Li, Jiangkuo ^b   Xiao, Huazhi ^a   Wang, Jiehua ^a  

^a TIANJIN UNIVERSITY   (China)

^b National Engineering Technology Research Center for Preservation of Agricultural Products   (China)

Author keywords

1 MCP; Chinese pear cultivars; Ripening; SPME GC; Ultra high pressure pasteurisation; Volatile compounds

Indexed keywords

1 METHYLCYCLOPROPENE; 1-METHYLCYCLOPROPENE; CYCLOPROPANE DERIVATIVE; PLANT MEDICINAL PRODUCT; VOLATILE ORGANIC COMPOUND;

ARTICLE; BEVERAGE; CHINA; CLASSIFICATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METHODOLOGY; ODOR; PASTEURIZATION; PRESSURE; PYRUS; SPECIES DIFFERENCE;

BEVERAGES; CHINA; CYCLOPROPANES; FRUIT; ODORS; PASTEURIZATION; PLANT PREPARATIONS; PRESSURE; PYRUS; SPECIES SPECIFICITY; VOLATILE ORGANIC COMPOUNDS;

PYRUS; PYRUS PYRIFOLIA;

EID: 82855178761     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4560     Document Type: Article

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