Flavour is a key quality attribute of apples defined by volatile aroma compounds.
Biosynthesis of aroma compounds involves metabolic pathways in which the main …

The plant family Rosaceae consists of over 100 genera and 3,000 species that include many
important fruit, nut, ornamental, and wood crops. Members of this family provide high-value …

Ethylene is the major effector of ripening in many fleshy fruits. In apples (Malus x domestica)
the addition of ethylene causes a climacteric burst of respiration, an increase in aroma, and …

Anthocyanin production in apple (Malus domestica) fruit and their consequent coloration can
be induced by high-light treatment. The hormone ethylene is also essential for this …

Apple (Malus× domestica) represents an interesting model tree crop for studying fruit
abscission. The physiological fruitlet drop occurring in this species can be easily magnified …

The glandular trichomes (lupulin glands) of hop (Humulus lupulus) synthesize essential oils
and terpenophenolic resins, including the bioactive prenylflavonoid xanthohumol. To dissect …

Background Aroma is one the most crucial inherent quality attributes of fruit.'Ruixue'apples
were selected from a cross between 'Pink Lady'and 'Fuji', a later ripening yellow new …

The cultivated apple, Malus xdomestica Borkh., is a interspecific hybrid complex of
allopolyploid origin. The progenitor species is thought to be M. sieversii (Lodeb.) Roem …

Lipoxygenases (LOXs) are non-heme iron-containing enzymes that catalyse the
dioxygenation of polyunsaturated fatty acids. The resulting hydroperoxides are further …

A proteomic analysis was conducted on peach fruit mesocarp in order to better elucidate the
biochemical and physiological events which characterize the transition of fruit from the …