The volatilome response of fast-melting peaches to short low oxygen stress

Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography–olfactometry, flame photometric detection and molecular sensory science approaches

(2021) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of biochemical changes and quality in peach fruit: Effect of putrescine treatments and storage

(2021) Hakan Kibar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

MetaboAnalyst 5.0: narrowing the gap between raw spectra and functional insights

(2021) Zhiqiang Pang et al.   NUCLEIC ACIDS RESEARCH

Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments

(2021) Fengling Tan et al.   FOOD CHEMISTRY

1-Methylcyclopropene counteracts ethylene inhibition of anthocyanin accumulation in peach skin after harvest

(2021) Yingtong Zhang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

(2020) Youqiang Xu et al.   FLAVOUR AND FRAGRANCE JOURNAL

Metabolomic and transcriptomic changes underlying cold and anaerobic stresses after storage of table grapes

(2019) Itay Maoz et al.   Scientific Reports

A metabolomics approach to elucidate apple fruit responses to static and dynamic controlled atmosphere storage

(2017) Stefano Brizzolara et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of methyl jasmonic acid on peach fruit ripening progress

(2017) Jiaxing Wei et al.   SCIENTIA HORTICULTURAE

ABA may promote or delay peach fruit ripening through modulation of ripening- and hormone-related gene expression depending on the developmental stage

(2013) Alvaro Soto et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Pattern recognition of peach cultivars (Prunus persica L.) from their volatile components

(2012) Pablo Montero-Prado et al.   FOOD CHEMISTRY

Maturity assessment at harvest and prediction of softening in an early and late season melting peach

(2012) Susan Lurie et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Utilizing the IAD index to determine internal quality attributes of apples at harvest and after storage

(2012) Juliana Nyasordzi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Identification of aroma-active compounds in fresh and stored ‘Mor’ mandarins

(2011) Zipora Tietel et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile ester-synthesising capacity in ‘Tardibelle’ peach fruit in response to controlled atmosphere and 1-MCP treatment

(2010) Abel Ortiz et al.   FOOD CHEMISTRY

Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening

(2010) Bo Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Overall quality of ‘Rich Lady’ peach fruit after air- or CA storage. The importance of volatile emission

(2009) Abel Ortiz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL

A new index based on vis spectroscopy to characterize the progression of ripening in peach fruit

(2008) V. Ziosi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of hyperbaric, controlled atmosphere, and UV treatments on peach volatiles

(2008) Dong Sik Yang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY