Absence of a clear relationship between lipid pathway enzymes and volatile compounds in fresh tomatoes
- 31 December 2001
- journal article
- Published by Elsevier in Journal of Plant Physiology
- Vol. 158 (9) , 1111-1116
- https://doi.org/10.1078/0176-1617-00482
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
- Ripening-induced acceleration of volatile aldehyde generation following tissue disruption in tomato fruitPhysiologia Plantarum, 1998
- Purification and Characterization of Tomato Leaf (Lycopersicon esculentum Mill.) Hydroperoxide LyaseJournal of Agricultural and Food Chemistry, 1997
- Effect of storage and ripening on fresh tomato quality, Part IFood Chemistry, 1994
- Use of a tomato mutant constructed with reverse genetics to study fruit ripening, a complex developmental processDevelopmental Genetics, 1993
- CONSUMER PERCEPTIONS OF QUALITY: APRICOTS, CANTALOUPES, PEACHES, PEARS, STRAWBERRIES, AND TOMATOESJournal of Food Quality, 1991
- DEVELOPMENTAL REGULATION OF THE EXPRESSION OF ALCOHOL DEHYDROGENASE IN RIPENING TOMATO FRUITSJournal of Food Biochemistry, 1990
- Quality Changes of Vine-Ripened Tomatoes within the Postharvest Handling SystemJournal of Food Science, 1987
- Flavor of tomato and tomato productsFood Reviews International, 1986
- Changes of volatile components of tomato fruits during ripeningFood Chemistry, 1984
- Spectrophotometric Method for Determination of Lipoxidase ActivityPlant Physiology, 1964