Profiling major volatile components in apricot fruit sheds light on the molecular mechanisms underlying low-temperature-mediated volatile release

Storage of ripe apricot (Prunus armeniaca) fruit at low temperatures results in the loss of volatile aroma compounds. Here, we analyzed volatile compounds in fruit from the apricot cultivars ‘Chuanzhihong’ and ‘Mituoluo’ during ripening and identified esters as key contributors to fruit aroma. The c...

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Ngā kaituhi matua:	Hua Wang, Pei Sun, Yuan Yang, Wenjian Yu, Yanhui Kang, Maofu Li, Shuting Zhou, Xiangyi Sun, Min Jin, Wanmei Jin, Haoyuan Sun, Yuzhu Wang
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Elsevier 2026-06-01
Rangatū:	Food Chemistry: Molecular Sciences
Ngā marau:	Apricot Volatile esters Aroma loss Low-temperature storage Fatty acid metabolism Lipoxygenase (LOX)
Urunga tuihono:	http://www.sciencedirect.com/science/article/pii/S2666566226000572
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!