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Rachel S. Leisso, Ines Hanrahan, James P. Mattheis, and David R. Rudell

overall comparisons exclusive to tissue type. Brown cortex tissue had elevated levels of ethanol, acetaldehyde, and ethyl acetate in comparison with H tissue although W and H tissue were not always different ( Fig. 5 ). Levels of acetaldehyde, ethanol, and

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Lili Song, Hai Liu, Yanli You, Yong Wang, Yueming Jiang, Changtao Li, and Daryl Joyce

, J. 2002 Physiological response and extension of vase life of cut carnation flowers treated with ethanol and acetaldehyde. I. Chlorophyll content and carbohydrate status Plant Grow. Regul. 38 99 105 Pradet, A

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En-chao Liu, Li-fang Niu, Yang Yi, Li-mei Wang, You-wei Ai, Yun Zhao, Hong-xun Wang, and Ting Min

activities ( Li et al., 2013 ). In addition, high CO 2 treatment can cause changes in the quality of fruits and vegetables, such as increasing the content of ethanol and acetaldehyde ( Hu et al., 2017 ), which may be related to the induction of ERF1 and

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Ting Min, Li-Fang Niu, Jun Xie, Yang Yi, Li-mei Wang, You-wei Ai, and Hong-xun Wang

growth, which may reduce the quality of their flavor and texture ( Toivonen and Brummell, 2008 ). In addition, fresh-cut peppers in VP were found to have more noticeable ethanol and acetaldehyde contents ( González-Aguilar et al., 2004 ). Therefore

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Ting Min, En-chao Liu, Jun Xie, Yang Yi, Li-mei Wang, You-wei Ai, and Hong-xun Wang

flavor. Fresh-cut peppers in vacuum packaging had more noticeable ethanol and acetaldehyde contents, which are essential to the flavor of fresh-cut products ( González-Aguilar et al., 2004 ). Therefore, NnERF1/6/7 may be related to the loss of quality

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Andrew J. Macnish, Malkeet S. Padda, Francine Pupin, Pavlos I. Tsouvaltzis, Angelos I. Deltsidis, Charles A. Sims, Jeffrey K. Brecht, and Elizabeth J. Mitcham

.e., room air) fruit. However, exposure to MAs of ultralow (e.g., less than 0.25%) O 2 and/or high (e.g., greater than 20%) CO 2 are frequently associated with the development of off-flavors (i.e., acetaldehyde, ethyl acetate, ethanol volatiles) in

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John C. Beaulieu, Rebecca E. Stein-Chisholm, and Deborah L. Boykin

general, there was a very similar pattern of dominant volatiles recovered in all five cultivars with 11 of the top 15 compounds (based on relative percentage) being similar: ( E )-2-hexenal, ethyl acetate, hexanal, acetaldehyde, hexanol, ( E,E )-2

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Anne Plotto, Elizabeth Baldwin, Jinhe Bai, John Manthey, Smita Raithore, Sophie Deterre, Wei Zhao, Cecilia do Nascimento Nunes, Philip A. Stansly, and James A. Tansey

acetaldehyde, and ester ethyl butanoate; TA and citric + malic acid, as well as tangeritin and nobiletin. Although greater sourness can easily be explained by higher TA and citric acid, it can only be speculated that the monoterpene hydrocarbons together with

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Marisa M. Wall, Kate A. Nishijima, Lisa M. Keith, and Mike A. Nagao

1 kPa O 2 results in minor off-flavors ( Cheng et al., 2009 ; Ketsa and Paull, 2004 ). For lychee, a related Sapindaceae crop, late-harvest fruit in MAP produced greater acetaldehyde and ethanol, and subsequently poorer flavor scores than early

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Dong Sik Yang, Ki-Cheol Son, and Stanley J. Kays

)]. A cross-section of plant-derived volatiles also plays important roles in scent and flavor. For example, volatile compounds (e.g., 2- and 3-methylbutanal, 3-methylbutanol, phenyl acetaldehyde, 2-phenylethanol, methyl salicylate) derived from amino