Changes in the VOC of Fruits at Different Refrigeration Stages of ‘Ruixue’ and the Participation of Carboxylesterase MdCXE20 in the Catabolism of Volatile Esters
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DOI: 10.3390/foods12101977
Abstract: Aroma is a crucial quality attribute of apple fruit, which significantly impacts its commercial value and consumer choice. Despite its importance the volatile aroma substances produced by the new variety ‘Ruixue’ after harvest remain unclear.… read more here.
Keywords: ruixue apples; hexyl; changes voc; cold storage ... See more keywords