Effects of different rootstocks on aroma volatile constituents in the fruits of peach (Prunus persica L. Batsch cv. ‘Cresthaven’)
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DOI: 10.1080/01140671.2016.1223148
Abstract: ABSTRACT The consumption of peaches is dependent on fruit quality. Aromatic compounds directly affect the sensorial quality and consumer acceptance of peaches. This study evaluated the fruit quality and aroma volatile constituents of the peach… read more here.
Keywords: prunus persica; quality; aroma volatile; persica ... See more keywords
The Aroma Volatile in ‘Nanguo’ Pear: A Review
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DOI: 10.3390/horticulturae9030339
Abstract: The aroma of fruit is an important indicator that reflects the quality of its flavor. The ‘Nanguo’ pear (Pyrus ussuriensis Maxim.) is a typical fruit in Liaoning Province, China, that has an attractive aroma during… read more here.
Keywords: aroma volatile; volatile compounds; review; nanguo pear ... See more keywords