Variations in proanthocyanidins of japanese-type plums during maturation and storage

Proanthocyanidins in epicarp and mesocarp tissue of dark‐red‐fleshed (Rubysweet) and yellow‐fleshed (Byrongold) plums remained unchanged during the third stage of fruit development and storage of green and midripe fruit for 6 days at 18 °C, 80% RH. Differences were significant by cultivar and tissue...

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Veröffentlicht in:	Journal of the science of food and agriculture 1992, Vol.60 (1), p.11-14
Hauptverfasser:	Senter, Samuel D., Forbus Jr, William R., Okie, William R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences epicarp Food industries Fruit and vegetable industries fruit development Fundamental and applied biological sciences. Psychology Japanese-type plums mesocarp ruby-fleshed storage yellow-fleshed proanthocyanidins
Online-Zugang:	Volltext
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