Physiological and biochemical changes during fruit maturation and ripening in highbush blueberry (Vaccinium corymbosum L.)

[Display omitted] •An increase of anthocyanins and softening was investigated at different maturity blueberry fruit.•A better taste and quality were represented during fruit ripening.•A total of 76 volatile compounds were detected at different maturity stages of fruit.•Negative correlation between e...

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Veröffentlicht in:	Food chemistry 2023-06, Vol.410, p.135299-135299, Article 135299
Hauptverfasser:	Shi, Junyan, Xiao, Yuhang, Jia, Chengli, Zhang, Huimin, Gan, Zhilin, Li, Xinyi, Yang, Meiqi, Yin, Yudong, Zhang, Guangqi, Hao, Jingyi, Wei, Yulong, Jia, Guoliang, Sun, Aidong, Wang, Qing
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids - analysis Anthocyanins - analysis Antioxidants - analysis Ascorbic Acid - analysis Blueberry Blueberry Plants - chemistry Energy metabolism Flavor Fruit - chemistry Maturity stages Physicochemical characteristics Taste
Online-Zugang:	Volltext
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