Abstract 'Cuixiang'(Actinidia deliciosa) is recognized as a highly valued fruit with significant
economic importance. Its distinctive and pleasant flavor sets it apart from other species of …

Soluble sugars, organic acids and volatiles are important components that determine unique
fruit flavor and consumer preferences. However, the metabolic dynamics and underlying …

Kiwifruit tends to develop alcoholic off-flavour after long-term storage, leading to decreased
fruit market value. Actinidia eriantha 'White'and Actinidia deliciosa 'Bruno'are two major …

Abstract 'Zong Cheng'navel orange (ZC) is a brown mutant of Lane Late navel orange (LL)
and emits a more pleasant odor than that of LL. However, the key volatile compound of this …

Postharvest kiwifruit (Actinidia chinensis cv. Hongyang) pulp is mainly composed of outer
yellow-flesh (LR) and inner red-flesh (HR). However, information about the differences in …

Ready-to-eat kiwifruit has gained significant market value in recent years due to its
convenience and the increasing consumer demand for healthy ready-to-eat snacks. The …

Postharvest storage plays a key role in determining the marketability of kiwifruits.'Haegeum'(
Actinidia chinensis var. chinensis cv.'Haegeum'), a golden-fleshed kiwifruit, although gained …

Background Aroma is an important organoleptic quality for fruit and has a large influence on
consumer preference. Kiwifruit esters undergo rapid and substantial changes contributing to …

Main conclusion Exogenous ABA played a positive role in the accumulation and
biosynthesis of aroma components of postharvest kiwifruit after low-temperature storage …

Edible kiwifruit has an attractive taste and a unique aroma. In the present study, changes in
taste and volatile compounds, as well as ethylene production, in two kiwifruit cultivars …