Quality assessment of 178 cultivars of plum regarding phenolic, anthocyanin and sugar content

Author:

Sahamishirazi Samira,Moehring Jens,Claupein Wilhelm,Graeff-Hoenninger Simone

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Influence of cultivar, maturity stage, and storage conditions on phenolic composition and enzymatic browning of pear fruits;Amiot;Journal of Agricultural and Food Chemistry,1995

2. Techniques for extraction of bioactive compounds from plant materials: A review;Azmir;Journal of Food Engineering,2013

3. Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit;Beckles;Postharvest Biology and Technology,2012

4. Change in anthocyanin concentrations in red apricot fruits during ripening;Bureau;Journal of Food Science and Technology,2009

5. Criteria for harvesting plums at the optimum maturity for Romanian varieties of the fresh fruit market;Butac;Fruit Growing Research,2012

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