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5. Peach FAD genes Are Involvement in Volatile Formation of Peach Fruit

Peach FAD genes Are Involvement in Volatile Formation of Peach Fruit

来源 :The Second Asian Horticultural Congress(第二届亚洲园艺大会) | 被引量 : 0次 | 上传用户：winseywong

【摘 要】

：

Aroma-related volatiles, together with sugars and acids, play an important role in determining fruit flavor quality.Characteristic volatiles of peach (Prunus persica L.Batsch) fruit, such as C6 aldehy

【作 者】

：

J.Wang Y.Huang B.Zhang K.Chen 

【机 构】

：

Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Laboratory of Fruit Qu

【出 处】

：

The Second Asian Horticultural Congress(第二届亚洲园艺大会)

【发表日期】

：

2016年11期

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Aroma-related volatiles, together with sugars and acids, play an important role in determining fruit flavor quality.Characteristic volatiles of peach (Prunus persica L.Batsch) fruit, such as C6 aldehydes, alcohols and esters that are mainly derived from fatty acids (FAs), linoleic acid (18∶2) and linolenic acid (18∶3).

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