Jasmonate Promotes Ester Aroma Biosynthesis during Nanguo Pears Storage

Volatile organic compounds (VOCs) have been known to confer the flavor of fruits, characterizing the quality of fruits. Nanguo pear (<i>Pyrus ussuriensis</i> Maxim.) is widely popular among consumers due to its excellent ‘fruity’ aroma derived from ester aroma substances. Jasmonate (JAs) plays an in...

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Auteurs principaux:	Liyong Qi, Chuhan Li, Jianan Sun, Weiting Liu, Yueming Yang, Xiaojing Li, Hongjian Li, Yuqi Du, Islam Mostafa, Zepeng Yin
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2024-03-01
Collection:	Horticulturae
Sujets:	Nanguo pear jasmonate volatile organic compounds esters aroma fruit storage
Accès en ligne:	https://www.mdpi.com/2311-7524/10/4/329
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