Temporal variation of volatile compounds from Sri Lankan mango (Mangifera indica L.) fruit during ripening

Background: Volatile compounds are considered as an important quality factor, as their aroma influences consumer acceptability. The type and concentration of volatile compound varies with genotype, pre- and postharvest factors. However, there is a paucity of information on volatiles from mango culti...

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Bibliographic Details
Main Authors: Thanaraj Thiruchelvam, Sandra Landahl, Leon A. Terry
Format: Article
Language:English
Published: Elsevier 2020-12-01
Series:Journal of Agriculture and Food Research
Subjects:
VOC
Online Access:http://www.sciencedirect.com/science/article/pii/S266615432030034X