Changes in Volatile Compound Composition in Satsuma Mandarin Pulp during Different Ripening and Storage Periods

Changes in Volatile Compound Composition in Satsuma Mandarin Pulp during Different Ripening and Storage Periods

This study provided theoretical support for the quality evaluation, harvesting and storage of Satsuma mandarin. This study characterized volatile compounds in three cultivars (Kamei, Nichinan, Okitsu) and tracked compositional changes in the composition of volatile compounds in Kamei Satsuma mandari...

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Bibliographic Details
Main Authors:	Wenyi YAN, Yating XIE, Yingke MA, Yan YANG, Ainong YU
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2025-06-01
Series:	Shipin gongye ke-ji
Subjects:	satsuma mandarin volatile compounds head space-solid phase microextraction (hs-spme) aroma
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080248
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