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Fruit Volatile Analysis Using an Electronic Nose
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1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines

Rui Zhang1, Ze Miao1, Shuang Xie1

  • 1State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Foods (Basel, Switzerland)
|January 25, 2025
PubMed

Keywords:
1-MCPantioxidant capacityenzymatic browningnectarinesvolatile compounds

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