HIGHLIGHTS
SUMMARY
So far, more than 360 volatile compounds have been identified in strawberries, but only a few VOCs, including C6 aldehydes, terpenes, esters, and furanones, contribute a lot to their aroma (Ulrich et_al, 2018; Yan et_al, 2018). During postharvest storage, an increase in abscisic acid in fruit induces fruit senescence, anthocyanin accumulation (Setha, 2012; Qu et_al, 2018), and VOCs emissions (Jiang and Joyce, 2003; Gagne et_al, 2011). Especially, fruit ripening results in fluctuation in the concentrations of specific VOCs such as aldehydes, alcohols, and esters (Porta and Rocha-Sosa, 2002; Lv et_al, 2014; Xu et_al . . .
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