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甜瓜果实香气成分研究进展 被引量：8

Research Progress of Aroma Components in Melon Fruit
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摘要 综述甜瓜果实香气的化学成分以及果实的品种、成熟度和采后贮藏条件对甜瓜果实香气成分的影响,从分子水平对甜瓜香气调控研究进行了展望,旨在为改善甜瓜果实风味品质提供理论参考。 The effect of aroma chemical components in melon fruit and the varieties,maturity degree and postharvest storage conditions on the aroma composition of melon fruit was summarized.Finally,melon aroma regulation from the molecular level was prospected to provide theoretical reference for improving the flavor quality of melon fruit.
作者 杨昱 李兴国 于泽源
机构地区 东北农业大学理学院 东北农业大学园艺学院
出处 《安徽农业科学》 CAS 北大核心 2011年第6期3213-3215,共3页 Journal of Anhui Agricultural Sciences
基金 公益性行业科研专项基金项目(nyhyzx07-028 2006-G25)
关键词 甜瓜 香气成分 影响因素 香气调控 Melon Aroma components Influencing factors Aroma controlling
分类号 S66 [农业科学—果树学]
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参考文献25

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二级参考文献10

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共引文献61

同被引文献114

引证文献8

二级引证文献28

安徽农业科学
2011年 第6期

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