Comparison of fruit quality and GC–MS-based metabolite profiling of kiwifruit ‘Jecy green’: Natural and exogenous ethylene-induced ripening

Food Chemistry

Volumn 234, Issue , 2017, Pages 81-92

  Lim, Sooyeon ^a   Lee, Jeong Gu ^a   Lee, Eun Jin ^a  

^a Seoul National University   (South Korea)

Author keywords

Actinidia chinensis Planch; Ethylene; Metabolites; Postharvest; Quality; Ripening; Taste

Indexed keywords

ASCORBIC ACID; BIOMOLECULES; ETHYLENE; IMAGE QUALITY; METABOLITES;

ACTINIDIA CHINENSIS PLANCH; FRUIT QUALITY; METABOLITE PROFILING; MYO-INOSITOL; POSTHARVEST; RIPENING; SENSORY PROFILES; TASTE;

FRUITS;

ARABINOSE; ASCORBIC ACID; CITRIC ACID; FRUCTOSE; GLUCOSE; INOSITOL; MALIC ACID; QUINIC ACID; ETHYLENE DERIVATIVE;

ACTINIDIA CHINENSIS; ADULT; ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; FEMALE; FOOD QUALITY; FRUIT FIRMNESS; FRUIT RIPENING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN EXPERIMENT; KIWIFRUIT; MALE; MASS FRAGMENTOGRAPHY; ODOR; PHYSICAL CHEMISTRY; POSTHARVEST PERIOD; PROMOTER REGION; SENSORY EVALUATION; SOUR TASTE; SWEETNESS; TASTE; WEIGHT REDUCTION; ACTINIDIA; CHEMISTRY; FRUIT; METABOLOME; PHYSIOLOGY;

ACTINIDIA; ETHYLENES; FOOD QUALITY; FRUIT; METABOLOME;

EID: 85018353729     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.163     Document Type: Article

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