Comprehensive Characterization of Fruit Volatiles and Nutritional Quality of Three Cucumber (<i>Cucumis sativus</i> L.) Genotypes from Different Geographic Groups after Bagging Treatment

Comprehensive Characterization of Fruit Volatiles and Nutritional Quality of Three Cucumber (<i>Cucumis sativus</i> L.) Genotypes from Different Geographic Groups after Bagging Treatment

Bagging is widely practiced to produce high quality and unblemished fruit; however, little is currently known about the effect of bagging on flavor and nutritional quality of cucumber fruits. Here we determined the influence of bagging on fruit quality of cucumber (<i>Cucumis sativus</i>...

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Bibliographic Details
Main Authors: Nan Shan, Zengyu Gan, Jing Nie, Huan Liu, Zhenyu Wang, Xiaolei Sui
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
cucumber
bagging
hydroperoxide lyase
lipoxygenase
flavor quality
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/9/3/294

Internet

https://www.mdpi.com/2304-8158/9/3/294

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