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Effect of Pathogenic Fungal Infestation on the Berry Quality and Volatile Organic Compounds of Cabernet Sauvignon and Petit Manseng Grapes.

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第一作者： Xueyao,Li

第一单位： College of Food Science and Technology, Hebei Agricultural University, Baoding, China.;State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China.

作者： Xueyao,Li ^[1] ; Tinggang,Li ^[2] ; Minmin,Li ^[3] ; Deyong,Chen ^[4] ; Xiaowei,Liu ^[5] ; Shanshan,Zhao ^[5] ; Xiaofeng,Dai ^[5] ; Jieyin,Chen ^[5] ; Zhiqiang,Kong ^[5] ; Jianxin,Tan ^[6]

作者单位： College of Food Science and Technology, Hebei Agricultural University, Baoding, China.;State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China. ^[1] Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan, China. ^[2] Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China. ^[3] College of Life Sciences, Tarim University, Alar, China. ^[4] State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China. ^[5] College of Food Science and Technology, Hebei Agricultural University, Baoding, China. ^[6]

关键词 Cabernet Sauvignon GC-IMS Petit Manseng pathogenic fungal infestation volatile organic compounds

DOI 10.3389/fpls.2022.942487

PMID 35937365

发布时间 2022-08-09

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