Correlation of physicochemical properties and volatile profiles with microbiome diversity in cucumber during

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Wei Yue1, Zudi Li2, Dan Wang2

  • 1Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key laboratory of vegetable postharvest processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Food Chemistry
|April 17, 2025
PubMed

Keywords:
Bacterial and fungal communitiesCucumberFlavorLightly-picklingPhysicochemical properties

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