Changes in taste and volatile compounds and ethylene production determined the eating window of ‘Xuxiang’ and ‘Cuixiang’ kiwifruit cultivars
Jiaxin Chai, Biao Liao, Rui Li, Zhande Liu
Topics & Concepts
Actinidia deliciosaAromaRipeningActinidia chinensisCultivarTasteTitratable acidChemistrySugarFood scienceActinidiaEthyleneHorticultureBotanyBiologyBiochemistryCatalysisPostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation StudiesHorticultural and Viticultural Research