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Ethylene stimulates emission of terpenoids and aliphatic esters in citrus fruits

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Advances in Plant Ethylene Research

The aroma is an important parameter in fruit quality and is due to hundreds of volatile organic compounds including alcohols, aldehydes, terpenes, esters, ketones, lactones, sulfur-containing compounds among others.

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References

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Author information

Authors and Affiliations

  1. Facultad de Agronomía, Universidad Nacional de Colombia, Bogotá

    A. Herrera

  2. Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Valencia, Spain

    M. J. Rodrigo, J. Gil & L. Zacarías

Authors
  1. A. Herrera
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  2. M. J. Rodrigo
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  3. J. Gil
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  4. L. Zacarías
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Editor information

Editors and Affiliations

  1. Department of Environmental Agronomy and Crop Science, University of Padova, Viale dell'Universita 16, I-35020, Legnaro, Padova, Italy

    Angelo Ramina

  2. Department of Cell Biology and Molecular Genetics, University of Maryland, College Park, 20742, Maryland, MD, USA

    Caren Chang

  3. Boyce Thompson Institute for Plant Research, Cornell University, Ithaca, USA

    Jim Giovannoni

  4. Horticultural Sciences, University of Florida, 32611-0690, Gainesville, FL, USA

    Harry Klee

  5. Scuola Superiore Sant'Anna, Pisa, Italy

    Pierdomenico Perata

  6. Agrotechnology and Food Sciences Group (AFSG), Wageningen University and Research Centre, 17, 6700 AA, Wageningen, The Netherlands

    Ernst Woltering

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© 2007 Springer

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Herrera, A., Rodrigo, M.J., Gil, J., Zacarías, L. (2007). Ethylene stimulates emission of terpenoids and aliphatic esters in citrus fruits. In: Ramina, A., Chang, C., Giovannoni, J., Klee, H., Perata, P., Woltering, E. (eds) Advances in Plant Ethylene Research. Springer, Dordrecht. https://doi.org/10.1007/978-1-4020-6014-4_57

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