Maturity stages modulate fruit quality, bioactive constituents, and antioxidant activity of Prunus jenkinsii

Author:

Rymbai Heiplanmi,Mawlein Joiedevivreson,Verma Veerendra Kumar,Dutta Sudip Kumar,Hazarika Samarendra,Ercisli Sezai,Mishra Vinay Kumar,Durul Melekber Sulusoglu

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Genetics,Agronomy and Crop Science,Ecology, Evolution, Behavior and Systematics

Reference64 articles.

1. Abanoz YY, Okcu Z (2022) Biochemical content of cherry laurel (Prunus laurocerasus L.) fruits with edible coatings based on caseinat, Semperfresh and lecithin. Turk J Agric for 46(6):908–918

2. Aminah A, Anna PK (2011) Influence of ripening stages on physicochemical characteristics and antioxidant properties of bitter gourd (Momordica charantia). Int Food Res J 18:895–900

3. Ari E, Mutlu N, Soylu I, Bedir H, Genc I, Deniz IG (2022) Morphological and agronomic characterization of Turkish Vaccaria hispanica (Mill.) Rauschert populations. Turk J Agric for 46(6):933–946

4. Balakrishnan NP (1981) Flora of jowai, meghalaya, vol I. Botanical Survey of India, Howrah

5. Bhandari SR, Lee JG (2016) Ripening-dependent changes in antioxidants, color attributes, and antioxidant activity of seven tomato (Solanum lycopersicum L.) cultivars. J Anal Met Chem 2016:5498618

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