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Shea A. Keene, Timothy S. Johnson, Cindy L. Sigler, Terah N. Kalk, Paul Genho and Thomas A. Colquhoun

composed of mixtures of volatile organic compounds (VOCs or volatiles) that are mostly lipophilic liquids with high vapor pressures at ambient temperatures ( Pichersky et al., 2006 ). Floral volatiles typically fit in the families of terpenoids

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

considered the most productive of all RAB and is generally the standard to which RAB are compared. Volatile Compounds in Rabbiteye Blueberries An extensive literature search indicates that volatile and semivolatile compounds in RAB appear in only three papers

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Bo Zhang, Xue-Ren Yin, Ji-Yuan Shen, Kun-Song Chen and Ian B. Ferguson

Change in fruit volatile production is one of the main processes occurring during fruit ripening and senescence. Fatty acid-derived straight-chain aldehydes produced through the lipoxygenase (LOX) pathway are widely found in many fruit ( Baldwin

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Jinhe Bai, Elizabeth Baldwin, Jack Hearn, Randy Driggers and Ed Stover

that all the new hybrids are early-maturing and are very sweet orange-like in fruit size, color, and taste, and thus have potential as improved sweet oranges. The objective of this research was to compare the volatile profiles of the six hybrids with

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Valeria Sigal Escalada and Douglas D. Archbold

of sweetness, sourness, bitterness, saltiness, and aroma; the mix of sugars, acids, and volatile compounds play a primary role in quality composition ( Baldwin, 2002 ). Aroma volatile compounds produced by apple fruit include esters, alcohols

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Jian-rong Feng, Wan-peng Xi, Wen-hui Li, Hai-nan Liu, Xiao-fang Liu and Xiao-yan Lu

compounds that contribute to the fruit flavor quality. Sugars and organic acids in fruit produce sweet and sour taste, respectively ( Husain, 2010 ); while the aroma depends on a large number of volatiles in fruit. Although taste and aroma are well

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Brígida Resende Almeida, Suzan Kelly Vilela Bertolucci, Alexandre Alves de Carvalho, Heitor Luiz Heiderich Roza, Felipe Campos Figueiredo and José Eduardo Brasil Pereira Pinto

phase ( Bitu et al., 2015 ) influenced growth, yield, and volatile chemical composition. Mineral nutrients play an essential role in the growth and development of plants, as well as in numerous physiological processes, including respiration

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Jinhe Bai, Elizabeth Baldwin, Jack Hearn, Randy Driggers and Ed Stover

For orange juice (OJ) use, although sugars and acids are essential for good taste, it is the volatiles that in fact determine the unique flavor of a cultivar ( Shaw, 1991 ). The hybrids between mandarin and sweet orange and their descendants

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Stanley J. Kays

While we tend to think of postharvest volatiles as nitrogen, oxygen, carbon dioxide and ethylene, harvested products are actually exposed to thousands of volatile compounds. These volatiles are derived from both organic and inorganic sources, evolving from storage room walls, insulation, wrapping materials, combusted products, plants, animals, and a myriad of other sources. Plants alone manufacture a diverse array of secondary metabolizes (estimated to be as many as 400,000) of which many display some degree of volatility. We tend to be cognizant of volatiles when they represent distinct odors. A number of volatiles, however, have significant biological activity, and under appropriate conditions may effect postharvest quality. An overview of biologically active volatile compounds and their relation to postharvest quality will be presented.

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John C. Beaulieu

managing, tagging, and supplying anthesis-tagged immature and mature cantaloupe fruit; Jeanne M. Lea for volatile data analysis; and Amber D. Harts and James A. Miller for laboratory assistance. Statistical advice and support were obtained from Vicki