Integrated intelligent sensory and metabolomics elucidate the changes in sensory quality and metabolic profile during post-ripening of 'Cuixiang' kiwifruit.

Food Chem X · 2026 · PMC12816841 · PMID 41567561

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showed a trendno p-value reported

Taking ‘Longcheng No.2’ as samples, Xiong, Sun, Tian, Xu, and Jiang (2023) also observed that the changes of appearance, aroma, flavor, texture and total score showed a trend of first increasing and then decreasing during post-ripening.

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