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Effect of ethylene and 1-MCP on expression of genes involved in ethylene biosynthesis and perception during ripening of apple fruit
Abstract Ethylene plays an important role in regulating fruit ripening and senescence and directly influences the development of the eating quality of fresh apples, including appearance, color,
Rapid Analysis of Volatile Flavor Compounds in Apple Fruit Using SPME and GC/Time-of-Flight Mass Spectrometry
Solid-phase microextraction (SPME), time-compressed chromatography (TCC), and time-of-flight mass spectrometry (TOFMS) were examined for their suitability and compatibility for rapid sampling,
Modified Atmosphere Packaged Cut Iceberg Lettuce: Effect of Temperature and O2 Partial Pressure on Respiration and Quality
The effect of oxygen and carbon dioxide partial pressure (pO2 and pCO2, respectively) and temperature on respiratory patterns and quality of cut iceberg lettuce was examined in modified atmosphere
Ozone and 1-Methylcyclopropene Alter the Postharvest Quality of Broccoli
ADDITIONAL INDEX WORDS. Brassica oleracea, respiration, ethylene production, volatiles, color, chlorophyll fl uorescence ABSTRACT. Fresh broccoli (Brassica oleracea L. Italica group) fl orets
Flavour volatile production and regulation in fruit
TLDR
This review focuses on recent developments in fruit aroma research and confirms the importance of volatile production in fruit and its contribution to eating quality.
Hexanal Vapor Is a Natural, Metabolizable Fungicide: Inhibition of Fungal Activity and Enhancement of Aroma Biosynthesis in Apple Slices
Hexanal vapor inhibited hyphae growth of Penicillium expansum and Botrytis cinerea on potato dextrose agar (PDA) and on apple (Malus domestica Borkh.) slices. After 48 hours exposure to 4.1 μmol·L -1
Quantitative proteomic investigation employing stable isotope labeling by peptide dimethylation on proteins of strawberry fruit at different ripening stages.
TLDR
The results show that strawberry ripening is a highly complex system involving multi-physiological processes made possible through changes in protein expression, and new insights on the regulation of proteins during strawberry fruit ripening are provided.
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