Changes in volatile production and sensory quality of Actinidia arguta fruit during fruit maturation

Acta Horticulturae

Volumn 913, Issue , 2011, Pages 677-684

  Wang, M Y ^a   Wohlers, M ^a   Chen, X ^a   Marsh, K B ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Compound; Firmness; Fruit flavour; Fruit softening; GC MS; Kiwifruit

Indexed keywords

ACTINIDIA; ACTINIDIA ARGUTA; ACTINIDIA CHINENSIS; ACTINIDIA DELICIOSA;

EID: 84862972203     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2011.913.95     Document Type: Conference Paper

References (9)

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7. Wang, M.Y., MacRae, E.A., Wohlers, M. and Marsh, K. 2011. Changes in volatile production and sensory quality of kiwifruit during fruit maturation in Actinidia deliciosa 'Hayward' and A. chinensis 'Hort16A'. Postharvest Biol. Technol. 59:16-24.
8. White, A., de Silva, N.H., Requejo-Tapia, C. and Harker, R.F. 2005. Evaluation of softening characteristics of fruit from 14 species of Actinidia. Postharvest Biol. Technol. 35(2):143-151.
9. Young, H., Stec, M., Paterson, V.J., McMath, K. and Ball, R. 1995. Volatile compounds affecting kiwifruit flavor. p.59-67. In: R.L. Rouseff and M.M. Leahy (eds.), Symposium on Fruit Flavors: Biogenesis, Characterization and Authentication. (ACS Symposium Series). American Chemical Society, Washington, D.C.