Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. They
are used in defense mechanisms, along with mechanisms to attract pollinators and seed …

In recent decades, significant progress has been made on the development of low
environmental impact plastic materials, as alternatives to conventional plastics for food …

In recent years, scientists' interest in agricultural waste has increased, and the waste has
become attractive to explore and benefit from, rather than being neglected waste. Banana …

Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to
synthetic packaging due to their environmentally friendly properties and ability as carriers of …

The pivotal role of phytohormones during fruit development and ripening is considered
established knowledge in plant biology. Perhaps less well-known is the growing body of …

Fruits produce a range of volatile compounds that make up their characteristic aromas and
contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols …

Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss
the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds …

Fleshy fruit acidity is an important component of fruit organoleptic quality and is mainly due
to the presence of malic and citric acids, the main organic acids found in most ripe fruits. The …

The effect of chitosan coating on physiochemical characteristics of 'pearl'guava fruit was
investigated. The fruit were treated with 0.5, 1.0 and 2.0% chitosan coatings, respectively …

Fleshy fruits have evolved to be attractive to frugivores in order to enhance seed dispersal,
and have become an indispensable part of the human diet. Here we review the recent …