Effects of Postharvest SO 2 Treatment on Longan Aril Flavor and Glucosinolate Metabolites
Effects of Postharvest SO 2 Treatment on Longan Aril Flavor and Glucosinolate Metabolites
About this item
Full title
Effects of Postharvest SO 2 Treatment on Longan Aril Flavor and Glucosinolate Metabolites
Author / Creator
Publisher
Switzerland
Journal title
Plants (Basel), 2024-10, Vol.13 (21)
Language
English
Formats
Publication information
Publisher
Switzerland
More information
Scope and Contents
Contents
SO
fumigation treatment (commonly known as sulfur treatment, ST) is a key method in the postharvest preservation of imported and exported fresh longan fruits, effectively reducing pericarp browning and enhancing color. Nonetheless, distinctive aromas, often referred to as "sulfur flavor", may develop in the aril during the extended preservation...
Alternative Titles
Full title
Effects of Postharvest SO 2 Treatment on Longan Aril Flavor and Glucosinolate Metabolites
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_pubmed_primary_39519977
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmed_primary_39519977
Other Identifiers
ISSN
2223-7747
E-ISSN
2223-7747
DOI
10.3390/plants13213061
