Research on Effect of Aromatic Volatiles of Guava Fruit
LI Guo-peng
JING Wei
LIN Li-jing
LI Ji-hua
Abstract：As an important tropical fruit, guava was popular with its crisp flesh and special flavor. The esters, which contributing fruit with "fruity" aroma, are emitted with the development of guava fruit ripening. The esters were biosynthesized from fatty acids under the action of related enzymes. To date, limited information about the aroma volatile components of guava were available. In order to clarify the composition of guava aroma and provide reference to the postharvest storage, the effect of aroma chemical components in guava fruits and the varieties, maturity degree and postharvest storage conditions on the aroma composition of guava was summarized.
Keywords：Guavavolatile compoundsesterimpact factor
Publication Date：2014-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：4( 12-15 )