Effect of Various Postharvest Treatment on Aroma Volatile Compounds of Blood Orange Fruit Exposed to Chilling Temperature After Long-Term Storage
Fariborz Habibi, Asghar Ramezanian, Fabián Guillén, Marı́a Serrano, Daniel Valero
Topics & Concepts
ChemistrySabineneLimoneneCampheneMethyl salicylateMyrceneAromaLinaloolChromatographyOrange (colour)HexanalFood scienceMethyl jasmonateGas chromatography–mass spectrometryBotanyMass spectrometryEssential oilBiochemistryBiologyGeneGABA and Rice ResearchPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects