Flavor and Volatile Metabolism in Produce 185
- Kallio, H., Raimoaho, P., and Virtalaine, T., Emission of blanched broccoli volatiles
in headspace during cooking, in Flavor Chemistry of Ethnic Foods, Shahidi, F. and
Ho, C.-T., Eds., Kluwer, New York, 1999, p. 111. - Obenland, D.M. and Aung, L.H., Cysteine lyase activity and anaerobically-induced
sulfur gas emission from broccoli florets, Phyton, 58, 147, 1996. - Kubec, R., Drhova, V., and Velisek, J., Thermal degradation of S-methylcystein and
its sulfoxide – important flavor precursors of Brassica and Allium vegetables, J. Agric.
Food Chem., 46, 4334, 1998. - Ueda, Y., Tsubuku, T., and Miyajima, R., Composition of sulfur-containing compo-
nents in onion and their flavor characters, Biosci. Biotechnol. Biochem., 58, 108, 1994. - Randle, W.M., Onion flavor chemistry and factors influencing flavor intensity, in
Spices: Flavor Chemistry and Antioxidant Properties, Risch, S.J. and Ho, C.-T., Eds.,
ACS Symposium Series 660, American Chemical Society, Washington, DC, 1996, p.
- Yoo, K.S. and Pike, L.M., Determination of flavor precursor compound S-alk(en)yl-
L-cysteine sulfoxides by an HPLC method and their distribution in Allium species,
Sci. Hortic., 75, 1, 1998. - Morton, I.D. and MacLeod, A.J., Eds., Food Flavours, Part C. The Flavors of Fruits,
Elsevier, Amsterdam, 1994, p. 19. - DeEll, J.R., Prange, R.K., and Peppelenbos, H.W., Postharvest physiology of fresh
fruits and vegetables, in Handbook of Postharvest Technology: Cereals, Fruits, Veg-
etables, Tea, and Spices, Chakraverty, A., Mujumdar, A.S., Raghavan, G.S.V., and
Ramaswamy, H.S., Eds., Marcel Dekker, New York, 2003, p. 455. - Jongen, W., Ed., Fruit and Vegetable Processing: Improving Quality, CRC Press,
Boca Raton, FL, 2002. - Dixon, J. and Hewett, E.W., Factors affecting apple aroma/flavor volatile concentra-
tion: A review, N. Z. J. Crop Hortic. Sci., 28, 155, 2000. - Rennie, T.J., Vigneault, C., DeEll, J., and Raghavan, G.S.V., Cooling and storage, in
Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices,
Chakraverty, A., Mujumdar, A.S., Raghavan, G.S.V., and Ramaswamy, H.S., Eds.,
Marcel Dekker, New York, 2003, p. 505. - Hobson, G.E. and Davies, J.N., The tomato, in The Biochemistry of Fruit and Their
Products, Vol. 2, Hulme, A.C., Ed., Academic Press, New York, 1971, Chap. 13. - Craft, C.C. and Heintze, P.H., Physiological studies of mature green tomatoes in
storage, Proc. Am. Soc. Hortic. Sci., 64, 343, 1954. - Kader, A.A., Morris, L.L., Stevens, M.A., and Albright-Holten, M., Composition and
flavor quality of fresh market tomatoes as influenced by some postharvest handling
procedures, J. Am. Soc. Hortic. Sci., 103, 6, 1978. - Lurie, S. and Klein, J.D., Acquisition of low-temperature tolerance in tomatoes by
exposure to high-termperature stress, J. Am. Soc. Hortic. Sci., 116, 1007, 1991. - Saltveit, M.E., Effect of ethylene on quality of fresh fruits and vegetables, Postharv.
Biol. Technol., 15, 279, 1999. - Watada, A.E., Aulenbach, B.B., and Worthington, J.T., Vitamins A and C in ripe
tomatoes as affected by stage of ripeness at harvest and by supplementary ethylene,
J. Food Sci., 41, 856, 1976. - McDonald, R.E., McCollum, T.G., and Baldwin, E.A., Prestorage heat treatments
influence free sterols and flavor volatiles in tomatoes stored at chilling temperature,
J. Am. Soc. Hortic. Sci., 121, 531, 1996. - Scriven, F.M., Gek, C.O., and Wills, R.B.H., Sensory differences between bananas
ripened without and with ethylene, HortScience, 24, 983, 1989.