Effect of postharvest treatments on aroma volatiles in sweet orange 'Newhall' peel using HS-SPME-GC/MS
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This study investigated flavor loss in sweet orange 'Newhall' during storage under heat treatment (HT), salicylic acid (SA), 1-methylcyclopropene (1-MCP), and regular air storage at low temperature (RA). A total of 75 volatile organic compounds (VOCs) were i... ...
