over three harvest seasons. For aroma volatiles in 2013, there were no differences for acetaldehyde, octanal, or 2-methyl propanol ( Table 4 ). Treatment I was highest in methanol along with I + N , octanol, linalool, and α -terpineol. Treatment N
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Elizabeth Baldwin, Jinhe Bai, Anne Plotto, John Manthey, Smita Raithore, Sophie Deterre, Wei Zhao, Cecilia do Nascimento Nunes, Philip A. Stansly, and James A. Tansey
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
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
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
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
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
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
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
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
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