Postharvest changes in the phenolic and free volatile compound contents in Shine Muscat grapes at room temperature

Herein, we studied changes in the contents of phenolic and free volatile compounds in Shine Muscat grapes stored at room temperature. Berry quality was maintained up to 11 d after harvest, and the levels of 35 phenolic compounds were observed to increase during storage. This increase is attributed t...

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Veröffentlicht in:	Food chemistry 2025-02, Vol.465 (Pt 1), p.141958, Article 141958
Hauptverfasser:	Wang, Shengnan, Xu, Yihang, Wang, Fei, Gao, Shiwei, Kang, Hui, Ji, Xinglong, Yao, Yuxin
Format:	Artikel
Sprache:	eng
Schlagworte:	Flavoring Agents - chemistry Flavoring Agents - metabolism Food Storage Free volatiles Fruit - chemistry Fruit - genetics Fruit - growth & development Fruit - metabolism Phenolic compounds Phenols - analysis Phenols - chemistry Phenols - metabolism Plant Proteins - analysis Plant Proteins - genetics Plant Proteins - metabolism Room temperature Shine Muscat Short-term storage Temperature Vitis - chemistry Vitis - genetics Vitis - growth & development Vitis - metabolism Volatile Organic Compounds - analysis Volatile Organic Compounds - chemistry Volatile Organic Compounds - metabolism
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