| 摘要 | 第8-10页 |
| ABSTRACT | 第10-12页 |
| CHAPTER 1 LITERATURE REVIEW | 第19-49页 |
| 1.1 Introduction | 第19-20页 |
| 1.2 Changes of Aromatic Volatile Concentration during Ripening | 第20-26页 |
| 1.3 Biosynthetic Pathways of Tomato Aromatic Volatiles | 第26-31页 |
| 1.3.1 Fatty Acid Derivatives | 第27-28页 |
| 1.3.2 Apocarotenoid Volatiles | 第28-29页 |
| 1.3.3 Amino Acid Derivatives | 第29-31页 |
| 1.4 Role of Ethylene in Aromatic Volatile Biosynthesis | 第31-33页 |
| 1.4.1 Ethylene Biosynthesis and Signaling | 第31-32页 |
| 1.4.2 Role of Ethylene in Volatile Development | 第32-33页 |
| 1.5 Factors Influencing Tomato Aromatic Volatile Metabolism | 第33-39页 |
| 1.5.1 Genetics | 第34-36页 |
| 1.5.2 Pre-harvest Factors | 第36-38页 |
| 1.5.3 Postharvest Handling | 第38-39页 |
| 1.6 Significance of this Study and Main Contents | 第39-41页 |
| 1.7 References | 第41-49页 |
| CHAPTER 2 DIVERSE PATTERNS OF THE EMISSION OF VOLATILE COMPOUNDS DURING POSTHARVEST RIPENING IN TOMATOES HARVESTED AT MATURE GREEN STAGE | 第49-75页 |
| 2.1 Introduction | 第49-51页 |
| 2.2 Materials and Methods | 第51-54页 |
| 2.2.1 Plant Materials | 第51页 |
| 2.2.2 Headspace Volatile Analysis | 第51-52页 |
| 2.2.3 Headspace Electronic Nose Analysis | 第52-53页 |
| 2.2.4 Extraction and Assay of Hydroperoxide Lyase (HPL) and Protein | 第53-54页 |
| 2.2.5 Statistical Analysis | 第54页 |
| 2.3 Results and Discussion | 第54-70页 |
| 2.3.1 Expression Patterns of Volatile Compound Classes during Ripening | 第54-58页 |
| 2.3.2 Expression Patterns of Individual Volatile Compounds during Ripening | 第58-68页 |
| 2.3.3 E-nose and PCA & Cluster Analysis of Volatile Profiles during Ripening | 第68-70页 |
| 2.4 Conclusion | 第70页 |
| 2.5 References | 第70-75页 |
| CHAPTER 3 SUPPRESSION OF VOLATILE PRODUCTION IN TOMATO FRUIT EXPOSED TO CHILLING TEMPERATURE AND ALLEVIATION OF CHILLING INJURY BY A PRE-CHILLING HEAT TREATMENT | 第75-93页 |
| 3.1 Introduction | 第75-76页 |
| 3.2 Materials and methods | 第76-79页 |
| 3.2.1 Plant Materials | 第77页 |
| 3.2.2 Volatile Analysis | 第77-78页 |
| 3.2.3 Sensory Evaluation | 第78页 |
| 3.2.4 Statistical Analysis | 第78-79页 |
| 3.3 Results | 第79-86页 |
| 3.3.1 Volatile Components Detected in Full Ripe 'FL 47' Tomatoes by HS-SPME-GC-MS | 第79-83页 |
| 3.3.2 Response of Volatile Production to Chilling Exposure | 第83-84页 |
| 3.3.3 Responses of Volatile Production to Heating Alone and Heating+Chilling Treatments | 第84-86页 |
| 3.4 Discussion | 第86-89页 |
| 3.5 Conclusion | 第89页 |
| 3.6 References | 第89-93页 |
| CHAPTER 4 EFFECT OF METHYL SALICYLATE AND METHYL JASMONATE PRE-TREATMENT ON THE VOLATILE PROFILE IN TOMATO FRUIT SUBJECTED TO CHILLING TEMPERATURE | 第93-120页 |
| 4.1 Introduction | 第93-95页 |
| 4.2 Materials and Methods | 第95-98页 |
| 4.2.1 Plant Materials | 第95-96页 |
| 4.2.2 Volatile Analysis | 第96-97页 |
| 4.2.3 Sensory Evaluation | 第97页 |
| 4.2.4 Statistical Analysis | 第97-98页 |
| 4.3 Results | 第98-110页 |
| 4.3.1 Volatile Components Detected in Full Ripe 'FL 47' Tomatoes | 第98-106页 |
| 4.3.2 Response of Volatile Production to Chilling Exposure | 第106-107页 |
| 4.3.3 Responses of Volatile Production to MeJA and MeSA Treatments | 第107-109页 |
| 4.3.4 Responses of Volatile Production to MeJA/MeSA+Chilling Treatments | 第109-110页 |
| 4.4 Discussion | 第110-115页 |
| 4.4.1 Response of Volatile Production to Chilling Exposure | 第110-113页 |
| 4.4.2 Responses of Volatile Production to MeJA/MeSA alone and MeJA/MeSA+Chilling Treatments | 第113-115页 |
| 4.5 Conclusion | 第115页 |
| 4.6 Reference | 第115-120页 |
| CHAPTER 5 THE IMPACT OF KITCHEN AND FOOD SERVICE PREPARATION PRACTICES ON THE VOLATILE AROMA PROFILE IN RIPE TOMATOES:EFFECTS OF REFRIGERATION AND HEATING | 第120-145页 |
| 5.1 Introduction | 第120-123页 |
| 5.2 Materials and Methods | 第123-126页 |
| 5.2.1 Plant Materials | 第123页 |
| 5.2.2 Headspace GC Volatile Analysis | 第123-124页 |
| 5.2.3 Headspace Electronic Nose Analysis | 第124页 |
| 5.2.4 Extraction and Assay of Hydroperoxide Lyase (HPL) and Protein | 第124-126页 |
| 5.2.5 Statistical analysis | 第126页 |
| 5.3 Results and Discussion | 第126-141页 |
| 5.3.1 Volatile Components Detected in Full Ripe 'FL 47' Tomatoes | 第126-132页 |
| 5.3.2 Response of Volatile Production to Refrigeration | 第132-135页 |
| 5.3.3 Response of Volatile Production to Heating | 第135-136页 |
| 5.3.4 Comparison of Volatile Profiles in Refrigerated and Heated Fruits | 第136页 |
| 5.3.5 The Aromatic Volatile Difference after Various Postharvest Physico-chemical Treatments | 第136-141页 |
| 5.4 Conclusion | 第141页 |
| 5.5 Reference | 第141-145页 |
| EXISTING PROBLEMS AND PROSPECTS | 第145-147页 |
| 全文结论 | 第147-149页 |
| 创新点 | 第149-151页 |
| ACKNOWLEDGEMENTS | 第151-153页 |
| PUBLICATIONS:ACADEMIC PAPERS PUBLISHED AS PH.D CANDIDATE | 第153页 |
