收获后成熟对桃子质量的影响:芳香释放和形成机制

Gege Liu1, Jinfeng Bi1, Qinqin Chen1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China.

Food chemistry
|March 12, 2025
PubMed
概括

桃子的香气是在成熟过程中通过特定的代谢途径形成的. 储存2至4天的桃子提供最好的味道,稍后的储存会导致香味损失和异味.