Jorge Antonio Custodio-Mendoza

Volatile Compound Profile as a Biomarker of the Ripening Stage of Cornelian Cherry Fruits

This study aims to evaluate, for the first time, the profile of volatile compounds (VCs) at four different ripening stages of cornelian cherry (Cornus mas L. cultivar ‘Bolestraszycki’) fruits: unripe (green), semi-ripe (pale orange and light red), and fully ripe (dark red), to in...