Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry (Fragaria × ananassa Duch.) under interaction of light and temperature

详细信息    查看全文

• 作者：Xiumin Fu^a ; ¹ ; Sihua Cheng^a ; ^b ; ¹ ; Yuqian Zhang^a ; ^b ; ¹ ; Bing Du^c ; ^d ; Chao Feng^a ; Ying Zhou^a ; Xin Mei^a ; Yueming Jiang^a ; Xuewu Duan^a ; Ziyin Yang^a ; ^b ; ^{zyyang@scbg.ac.cn}
• 关键词：Benzaldehyde (PubChem CID ; 240) ; Benzyl alcohol (PubChem CID ; 244) ; trans-Cinnamic acid (PubChem CID ; 444539) ; Linalool (PubChem CID ; 6549) ; Methyl hexanoate (PubChem CID ; 7824) ; trans-Nerolidol (PubChem CID ; 5284507) ; l-Phenylalanine (PubChem CID ; 6140)
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：356-364
• 全文大小：1522 K
• 卷排序：221

文摘

Most strawberry aromas showed increasing trends during postharvest ripening. Different pathways of strawberry aromas have different responses to light and temperature. Volatile esters and benzenoids were mainly affected by interaction of temperature and dark. Volatile furanones and terpenes were mostly influenced by temperature and dark, respectively.