Variability in the quantities of condensed tannins and other major phenols in peach fruit during maturation
Quantities of condensed tannins and the major monomeric phenols were maximum between the first and second swell of fruit growth in six melting flesh peach cultivars. Quantities of tannins were higher and vanillin-proanthocyanidin ratios were lower in low quality, astringent fruit than in white or ye...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 1990-11, Vol.55 (6), p.1585-1587 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1587 |
|---|---|
| container_issue | 6 |
| container_start_page | 1585 |
| container_title | Journal of food science |
| container_volume | 55 |
| creator | Senter, S.D. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA) Callahan, A |
| description | Quantities of condensed tannins and the major monomeric phenols were maximum between the first and second swell of fruit growth in six melting flesh peach cultivars. Quantities of tannins were higher and vanillin-proanthocyanidin ratios were lower in low quality, astringent fruit than in white or yellow flesh, commercial quality fruit. Major monomeric phenols in all cultivars were chlorogenic acid, neochlorogenic acid, isochlorogenic acid, catechin, and epicatechin. Quantities of these compounds varied by cultivar and also were greater in the low quality, astringent fruit between the first and second swell of growth |
| doi_str_mv | 10.1111/j.1365-2621.1990.tb03575.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_15794964</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3778962</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4655-269f924961fb540a31e6e699c8b6f8c8a84921546d2f3bbb6a3181e4b35521103</originalsourceid><addsrcrecordid>eNqVkc1u1DAUhSMEEkPhBVhZlWCXYMc_sVmBWtpCK35UWiQ2lpPYHacZe2o7YubtcZQRSOzwxrL03e9c6xTFMYIVyufNUCHMaFmzGlVICFilFmLa0Gr3qFihhsISc4IeFysI67pEiDRPi2cxDnB-Y7Yq7m9VsKq1o017YB1Iaw0eJuWSTVZH4A3ovOu1i7oHSTlnXQTK9cBnMICNGnwA27V2fozz-Farbg1MmGwC_RSsu8tMmoJK1rvnxROjxqhfHO6j4ubsw_eTi_Lqy_nHk_dXZUcYnT8jjKiJYMi0lECFkWaaCdHxlhneccWJqBElrK8NbtuWZYIjTVpMaY0QxEfF68W7Df5h0jHJjY2dHkfltJ-iRLQRWU8yePwPOPgpuLybRIJggTFnGXq7QF3wMQZt5DbYjQp7iaCcS5CDnEuQcwlyLkEeSpC7PPzqkKBip0YTlOts_GsQhHGC55B3C_fLjnr_Hwny09npNaKcZkW5KGxMevdHocK9ZA3O7I_P55Jd_sTfLm-_yovMv1x4o7xUdyGvdXMtEGWEC_wbqE6z4A</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194393386</pqid></control><display><type>article</type><title>Variability in the quantities of condensed tannins and other major phenols in peach fruit during maturation</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Senter, S.D. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA) ; Callahan, A</creator><creatorcontrib>Senter, S.D. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA) ; Callahan, A</creatorcontrib><description>Quantities of condensed tannins and the major monomeric phenols were maximum between the first and second swell of fruit growth in six melting flesh peach cultivars. Quantities of tannins were higher and vanillin-proanthocyanidin ratios were lower in low quality, astringent fruit than in white or yellow flesh, commercial quality fruit. Major monomeric phenols in all cultivars were chlorogenic acid, neochlorogenic acid, isochlorogenic acid, catechin, and epicatechin. Quantities of these compounds varied by cultivar and also were greater in the low quality, astringent fruit between the first and second swell of growth</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1990.tb03575.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ALIMENTOS ; ANALISIS CUANTITATIVO ; ANALYSE QUANTITATIVE ; Biological and medical sciences ; CALIDAD ; COLOR ; COMPOSE PHENOLIQUE ; COMPUESTOS FENOLICOS ; COULEUR ; DURAZNO ; Food industries ; Fruit and vegetable industries ; Fruits ; Fundamental and applied biological sciences. Psychology ; MADUREZ ; MATURITE ; PECHE (FRUIT) ; PRODUIT ALIMENTAIRE ; QUALITE ; TANINOS ; TANNIN</subject><ispartof>Journal of food science, 1990-11, Vol.55 (6), p.1585-1587</ispartof><rights>1991 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Nov 1990</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4655-269f924961fb540a31e6e699c8b6f8c8a84921546d2f3bbb6a3181e4b35521103</citedby><cites>FETCH-LOGICAL-c4655-269f924961fb540a31e6e699c8b6f8c8a84921546d2f3bbb6a3181e4b35521103</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1990.tb03575.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1990.tb03575.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19468436$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Senter, S.D. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA)</creatorcontrib><creatorcontrib>Callahan, A</creatorcontrib><title>Variability in the quantities of condensed tannins and other major phenols in peach fruit during maturation</title><title>Journal of food science</title><description>Quantities of condensed tannins and the major monomeric phenols were maximum between the first and second swell of fruit growth in six melting flesh peach cultivars. Quantities of tannins were higher and vanillin-proanthocyanidin ratios were lower in low quality, astringent fruit than in white or yellow flesh, commercial quality fruit. Major monomeric phenols in all cultivars were chlorogenic acid, neochlorogenic acid, isochlorogenic acid, catechin, and epicatechin. Quantities of these compounds varied by cultivar and also were greater in the low quality, astringent fruit between the first and second swell of growth</description><subject>ALIMENTOS</subject><subject>ANALISIS CUANTITATIVO</subject><subject>ANALYSE QUANTITATIVE</subject><subject>Biological and medical sciences</subject><subject>CALIDAD</subject><subject>COLOR</subject><subject>COMPOSE PHENOLIQUE</subject><subject>COMPUESTOS FENOLICOS</subject><subject>COULEUR</subject><subject>DURAZNO</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fruits</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>MADUREZ</subject><subject>MATURITE</subject><subject>PECHE (FRUIT)</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>QUALITE</subject><subject>TANINOS</subject><subject>TANNIN</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1990</creationdate><recordtype>article</recordtype><recordid>eNqVkc1u1DAUhSMEEkPhBVhZlWCXYMc_sVmBWtpCK35UWiQ2lpPYHacZe2o7YubtcZQRSOzwxrL03e9c6xTFMYIVyufNUCHMaFmzGlVICFilFmLa0Gr3qFihhsISc4IeFysI67pEiDRPi2cxDnB-Y7Yq7m9VsKq1o017YB1Iaw0eJuWSTVZH4A3ovOu1i7oHSTlnXQTK9cBnMICNGnwA27V2fozz-Farbg1MmGwC_RSsu8tMmoJK1rvnxROjxqhfHO6j4ubsw_eTi_Lqy_nHk_dXZUcYnT8jjKiJYMi0lECFkWaaCdHxlhneccWJqBElrK8NbtuWZYIjTVpMaY0QxEfF68W7Df5h0jHJjY2dHkfltJ-iRLQRWU8yePwPOPgpuLybRIJggTFnGXq7QF3wMQZt5DbYjQp7iaCcS5CDnEuQcwlyLkEeSpC7PPzqkKBip0YTlOts_GsQhHGC55B3C_fLjnr_Hwny09npNaKcZkW5KGxMevdHocK9ZA3O7I_P55Jd_sTfLm-_yovMv1x4o7xUdyGvdXMtEGWEC_wbqE6z4A</recordid><startdate>199011</startdate><enddate>199011</enddate><creator>Senter, S.D. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA)</creator><creator>Callahan, A</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199011</creationdate><title>Variability in the quantities of condensed tannins and other major phenols in peach fruit during maturation</title><author>Senter, S.D. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA) ; Callahan, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4655-269f924961fb540a31e6e699c8b6f8c8a84921546d2f3bbb6a3181e4b35521103</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1990</creationdate><topic>ALIMENTOS</topic><topic>ANALISIS CUANTITATIVO</topic><topic>ANALYSE QUANTITATIVE</topic><topic>Biological and medical sciences</topic><topic>CALIDAD</topic><topic>COLOR</topic><topic>COMPOSE PHENOLIQUE</topic><topic>COMPUESTOS FENOLICOS</topic><topic>COULEUR</topic><topic>DURAZNO</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fruits</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>MADUREZ</topic><topic>MATURITE</topic><topic>PECHE (FRUIT)</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>QUALITE</topic><topic>TANINOS</topic><topic>TANNIN</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Senter, S.D. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA)</creatorcontrib><creatorcontrib>Callahan, A</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Senter, S.D. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA)</au><au>Callahan, A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Variability in the quantities of condensed tannins and other major phenols in peach fruit during maturation</atitle><jtitle>Journal of food science</jtitle><date>1990-11</date><risdate>1990</risdate><volume>55</volume><issue>6</issue><spage>1585</spage><epage>1587</epage><pages>1585-1587</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Quantities of condensed tannins and the major monomeric phenols were maximum between the first and second swell of fruit growth in six melting flesh peach cultivars. Quantities of tannins were higher and vanillin-proanthocyanidin ratios were lower in low quality, astringent fruit than in white or yellow flesh, commercial quality fruit. Major monomeric phenols in all cultivars were chlorogenic acid, neochlorogenic acid, isochlorogenic acid, catechin, and epicatechin. Quantities of these compounds varied by cultivar and also were greater in the low quality, astringent fruit between the first and second swell of growth</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1990.tb03575.x</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1990-11, Vol.55 (6), p.1585-1587 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_15794964 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | ALIMENTOS ANALISIS CUANTITATIVO ANALYSE QUANTITATIVE Biological and medical sciences CALIDAD COLOR COMPOSE PHENOLIQUE COMPUESTOS FENOLICOS COULEUR DURAZNO Food industries Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology MADUREZ MATURITE PECHE (FRUIT) PRODUIT ALIMENTAIRE QUALITE TANINOS TANNIN |
| title | Variability in the quantities of condensed tannins and other major phenols in peach fruit during maturation |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-10T21%3A01%3A43IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Variability%20in%20the%20quantities%20of%20condensed%20tannins%20and%20other%20major%20phenols%20in%20peach%20fruit%20during%20maturation&rft.jtitle=Journal%20of%20food%20science&rft.au=Senter,%20S.D.%20(USDA,%20ARS,%20Richard%20B.%20Russell%20Agricultural%20Research%20Center,%20Athens,%20GA)&rft.date=1990-11&rft.volume=55&rft.issue=6&rft.spage=1585&rft.epage=1587&rft.pages=1585-1587&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1365-2621.1990.tb03575.x&rft_dat=%3Cproquest_cross%3E3778962%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=194393386&rft_id=info:pmid/&rfr_iscdi=true |