1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe

Journal of the Science of Food and Agriculture

Volumn 93, Issue 4, 2013, Pages 828-837

  Amaro, Ana L ^a   Fundo, Joana F ^a   Oliveira, Ana ^a   Beaulieu, John C ^b   Fernández Trujillo, Juan Pablo ^c   Almeida, Domingos PF ^a,d  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^c TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

carotene; Antioxidant activity; Cucumis melo; Melon; Minimally processed fruit; Phenolics

Indexed keywords

1 METHYLCYCLOPROPENE; 1-METHYLCYCLOPROPENE; ALDEHYDE; CAROTENOID; CYCLOPROPANE DERIVATIVE; ESTER; FOOD PRESERVATIVE; PHENOL DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; DIET; FOOD PRESERVATION; FOOD STORAGE; FRUIT; HUMAN; MELON; METABOLISM; METHODOLOGY; ODOR; TASTE;

ALDEHYDES; CAROTENOIDS; CUCUMIS MELO; CYCLOPROPANES; DIET; ESTERS; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD STORAGE; FRUIT; HUMANS; ODORS; PHENOLS; TASTE; VOLATILE ORGANIC COMPOUNDS;

CUCUMIS; CUCUMIS MELO; CUCUMIS MELO VAR. CANTALUPENSIS;

EID: 84874020564     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5804     Document Type: Article

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