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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Detalhes bibliográficos

Autor principal:	MENG Xiuling, NIU Ben, GAO Haiyan, LIU Ruiling, CHEN Huizhi, WU Weijie, CHEN Hangjun
Formato:	Artigo
Idioma:	Inglês
Publicado em:	China Food Publishing Company 2023-10-01
coleção:	Shipin Kexue
Assuntos:	ginger; fusarium graminearum; volatile flavor substance; gas chromatography-mass spectrometry
Acesso em linha:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-026.pdf
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