Abstract：Aroma compounds is the key component of fruit quality in melon(Cucumis melo L.).This paper reviews the kinds of aroma compounds in melon,their bio-thesis pathways and key factors influencing their formation,so as to provide useful information for selection breeding，highquality cultivation and deep processing for melon.
收稿日期: 2009-06-11
通讯作者:
陈小央
引用本文:
陈小央;胡晋. 甜瓜芳香物质研究进展[J]. 中国蔬菜, 2010, 1(2): 7-14.
HEN Xiao-yang;HU Jing. Research Progress on Melon Aroma Compounds. , 2010, 1(2): 7-14.
