Volatile compounds of fresh and stored cut watermelon (Citrullus lanatus) under varying processing and packaging conditions

Published: 10-05-2019| Version 1 | DOI: 10.17632/t2f8vg2p3g.1
Contributors:
Michelle Louise Mendoza-Enano,
Roger Stanley,
Damian Frank

Description

The Microsoft Excel Worksheet provided as supplementary data for this article include the following data sets: Mean (n=3) semi-quantitative SPME GC-MS volatile composition data (ng g-1) of fresh-cut and stored watermelon samples and p-value for comparison of various processing and packaging treatments (Table 1), PTR-MS mass fragmentation patterns and relative abundance of chemical reference standards of volatiles found in watermelon (Table 2), and normalized mean (n=2) of PTR-MS data for fresh-cut watermelon samples at different processing, packaging and storage conditions (Table 3).

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