Changes in Volatile Flavor Substances during Postharvest Infection of Fresh Ginger with Fusarium graminearum

In this study, Fusarium graminearum was identified as the pathogen causing the decay of ginger from Jiangshan, Zhejiang Province during postharvest storage by tissue separation, morphological characterization, ribosomal DNA internal transcribed spacer (rDNA-ITS) sequence analysis and phylogenetic tr...

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Библиографические подробности

Главный автор:	MENG Xiuling, NIU Ben, GAO Haiyan, LIU Ruiling, CHEN Huizhi, WU Weijie, CHEN Hangjun
Формат:	Artigo
Язык:	Inglês
Опубликовано:	China Food Publishing Company 2023-10-01
Серии:	Shipin Kexue
Предметы:	ginger; fusarium graminearum; volatile flavor substance; gas chromatography-mass spectrometry
Online-ссылка:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-026.pdf
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