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Calcium treatments promote the aroma volatiles emission of pear (Pyrus ussuriensis 'Nanguoli') fruit during post-harvest ripening process

文献类型： 外文期刊

作者： Wei, Shuwei 1 ; Qin, Gaihua 1 ; Zhang, Huping 1 ; Tao, Shutian 1 ; Wu, Jun 1 ; Wang, Shaomin 2 ; Zhang, Shaoling 1 ;

作者机构： 1.Nanjing Agr Univ, State Key Lab Crop Genet & Germplasm Enhancement, Coll Hort, Nanjing 210095, Jiangsu, Peoples R China

2.Shandong Inst Pomol, Tai An 271000, Shandong, Peoples R China

3.Anhui Acad Agr Sci, Inst Hort Res, Hefei 230031, Peoples R China

关键词： Pear;Calcium;Aroma;Metabolites;Emission;Post-harvest ripening

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）

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收录情况： SCI

摘要： Aroma is an important factor affecting pear fruit quality. This study was undertaken to assess whether pre-harvest calcium sprays (15 d before harvest, applications at 4%, w/v, 120 d after full bloom) could improve aroma of Pyrus ussuriensis 'Nanguoli' pear fruit at harvest and post-harvest, and analyse the mechanism of metabolic regulation.

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