Aroma significantly contributes to flavor, which directly affects the commercial quality of
strawberries. The strawberry aroma is complex as many kinds of volatile compounds are …

The activity of endogenous deteriorative enzymes together with microbial growth (with
associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions …

Breeding crops for improved flavor is challenging due to the high cost of sensory evaluation
and the difficulty of connecting sensory experience to chemical composition. The main goal …

The oxidation of lipids yields both primary and secondary oxidation compounds that produce
undesirable biological effects [1–3] and includes loss of nutritional value and sensory …

During postharvest ripening of kiwifruit [Actinidia deliciosa (A. Chev.) CF Liang et AR
Ferguson var. deliciosa cv. Bruno] at 20° C, six lipoxygenase (LOX) genes exhibited different …

Botrytis cinerea is a devastating pathogen that can cause huge postharvest losses of
strawberry. Although this fungus usually infects strawberries through their flowers, symptoms …

Hexanal, Z-3-hexenal, E-2-hexenal, hexanol, and Z-3-hexenol are major tomato (Solanum
lycopersicum L.) volatile aroma compounds derived from oxygenation of unsaturated fatty …

The effects of high-intensity pulsed electric field (HIPEF) processing (35kV/cm for 1727μs
applying 4-μs pulses at 188Hz in bipolar mode) on color, viscosity and related enzymes in …

Main Conclusion A coordinated regulation of different metabolic pathways was highlighted
leading to the accumulation of important compounds that may contribute to the final quality …

Grey mold (Botrytis cinerea) is one of the major phytopathogens causing serious losses
during strawberry postharvest and storage. B. cinerea–host interaction affect emissions of …