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Physiological Impacts of Fruit Ripening and Storage Conditions on Aroma Volatile Formation in Apple and Strawberry Fruit: A Review

机译：果实成熟与储存条件对苹果和草莓果实芳香挥发性形成的生理影响：综述

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Fritz K. Bangerth; Jun Song; Josef Streif;
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年度 2012
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1. Physiological impacts of fruit ripening and storage conditions on aroma volatile formation in apple and strawberry fruit: a review. [J] . Bangerth F. K, Jun Song Streif J. HortScience . 2012,第1期

机译：果实成熟和贮藏条件对苹果和草莓果实香气挥发形成的生理影响：综述。
2. Key volatile compounds of 'Fuji Kiku' apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit [J] . Donadel Jossie Zamperetti, Thewes Fabio Rodrigo, Anese Rogerio de Oliveira, Food research international . 2019,第Nova期

机译：贮存条件和保质期对“富士菊”苹果的关键挥发性化合物的影响：完整水果的挥发性排放物与从水果中提取的果汁之间的关系
3. Key volatile compounds of 'Fuji Kiku' apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit [J] . Donadel Jossie Zamperetti, Thewes Fabio Rodrigo, Anese Rogerio de Oliveira, Food research international . 2019,第NOVa期

机译：贮存条件和保质期对“富士菊”苹果的关键挥发性化合物的影响：完整水果的挥发性排放物与从水果中提取的果汁之间的关系
4. Plant Physiological Response of Strawberry Fruit to Chlorine Dioxide Gas Treatmentduring Postharvest Storage [C] . Zhe Wang, Jan Narciso, Alice Biotteau, Annual^Meeting of the Florida^State^Horticultural^Society. . 2013

机译：草莓果的植物生理反应对二氧化氯气处理采后储存
5. Volatile biosynthesis during ripening of 'Jonagold' apple fruit: Association of gene expression with aroma volatiles. [D] . Sugimoto, Nobuko. 2007

机译：“乔纳金”苹果果实成熟过程中的挥发性生物合成：基因表达与香气挥发物的关联。
6. Review of the Impact of Apple Fruit Ripening Texture and Chemical Contents on Genetically Determined Susceptibility to Storage Rots [O] . Hilde Nybom, Masoud Ahmadi-Afzadi, Kimmo Rumpunen, 2020

机译：综述苹果果实成熟质地和化学物质对遗传确定对储存腐蚀性易感性的影响
7. Effect of Harvest Maturity, Storage, and Cultivar on Strawberry Fruit Aroma Volatiles [O] . Charles F. Forney, Michael A. Jordan 1995

机译：收获成熟度，储存和品种对草莓果香挥发物的影响

Physiological Impacts of Fruit Ripening and Storage Conditions on Aroma Volatile Formation in Apple and Strawberry Fruit: A Review

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