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1. Effects of different color paper bags on aroma development of Kyoho grape berries

Author:
JI, Xiao-hao; WANG, Bao-liang; WANG, Xiao-di; SHI, Xiang-bin; LIU, Pei-pei; LIU, Feng-zhi; WANG, Hai-bo
Source:
Journal of integrative agriculture 2019 v.18 no.1 pp. 70-82
ISSN:
2095-3119
Subject:
acids; alcohols; aldehydes; bags; biosynthesis; butyrates; color; ethyl acetate; genes; harvesting; ketones; moieties; odors; paper; table grapes; terpenoids; transcription (genetics); viticulture; volatile compounds
Abstract:
... This study investigated the influence of red, green, blue, and white paper bags on the free volatile compound development of Kyoho grape berries from green to harvest. Seven functional groups of volatiles were identified during the development of Kyoho grape berries including esters, aldehydes, alcohols, terpenes, ketones, acids, and hydrocarbons. Esters and aldehydes were abundant in Kyoho grape ...
DOI:
10.1016/S2095-3119(18)62008-8