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dc.contributor.authorZhou, Z
dc.contributor.authorFord, R
dc.contributor.authorBar, I
dc.contributor.authorKanchana-Udomkan, C
dc.date.accessioned2021-10-18T23:35:17Z
dc.date.available2021-10-18T23:35:17Z
dc.date.issued2021
dc.identifier.issn2073-4425
dc.identifier.doi10.3390/genes12091416
dc.identifier.urihttp://hdl.handle.net/10072/409207
dc.description.abstractA major challenge to the papaya industry is inconsistency in fruit quality and, in particular, flavour, which is a complex trait that comprises taste perception in the mouth (sweetness, acidity, or bitterness) and aroma produced by several volatile compounds. Current commercial varieties vary greatly in their taste, likely due to historical prioritised selection for fruit appearance as well as large environmental effects. Therefore, it is important to better understand the genetic and biochemical mechanisms and biosynthesis pathways underpinning preferable flavour in order to select and breed for better tasting new commercial papaya varieties. As an initial step, objectively measurable standards of the compound profiles that provide papaya’s taste and aroma, together with ‘mouth feel’, are required. This review presents an overview of the approaches to characterise the flavour profiles of papaya through sugar component determination, volatile compound detection, sensory panel testing, as well as genomics-based studies to identify the papaya flavour.
dc.description.peerreviewedYes
dc.languageeng
dc.publisherMDPI AG
dc.relation.ispartofpagefrom1416
dc.relation.ispartofissue9
dc.relation.ispartofjournalGenes
dc.relation.ispartofvolume12
dc.subject.fieldofresearchAgricultural biotechnology
dc.subject.fieldofresearchGenetics
dc.subject.fieldofresearchcode3001
dc.subject.fieldofresearchcode3105
dc.subject.keywordsbiosynthesis pathways
dc.subject.keywordsflavour profiling
dc.subject.keywordsgene identification
dc.subject.keywordspapaya breeding
dc.titlePapaya (Carica papaya l.) flavour profiling
dc.typeJournal article
dc.type.descriptionC1 - Articles
dcterms.bibliographicCitationZhou, Z; Ford, R; Bar, I; Kanchana-Udomkan, C, Papaya (Carica papaya l.) flavour profiling, Genes, 2021, 12 (9), pp. 1416
dcterms.dateAccepted2021-09-14
dcterms.licensehttps://creativecommons.org/licenses/by/4.0/
dc.date.updated2021-10-18T03:44:50Z
dc.description.versionVersion of Record (VoR)
gro.rights.copyright© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
gro.hasfulltextFull Text
gro.griffith.authorFord, Rebecca
gro.griffith.authorBar, Ido
gro.griffith.authorZhou, Ziwei


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