Developmental changes in the phenol concentrations of 'Golden delicious' apple fruits and leaves

Phytochemistry

Volumn 38, Issue 5, 1995, Pages 1151-1155

  Mayr, U ^a   Treutter, D ^a   Santos Buelga, C ^a   Bauer, H ^a   Feucht, W ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

apple; chlorogenic acid; flavonoids; Malus domestica; procyanidins; Rosaceae

Indexed keywords

PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; FRUIT; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ULTRAVIOLET SPECTROPHOTOMETRY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; PHENOLS; SPECTROPHOTOMETRY, ULTRAVIOLET; SUPPORT, NON-U.S. GOV'T;

MALUS DOMESTICA;

EID: 0029257208     PISSN: 00319422     EISSN: None     Source Type: Journal    
DOI: 10.1016/0031-9422(94)00760-Q     Document Type: Article

References (23)

1. Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning
2. Application of HPLC and Dual Wavelength Detection to the Analysis of Phenolic Compounds in Apples
3. Nachweis von Fruchtsaftmanipulationen bei Apfel- und Birnensaft
4. Comparison of the polyphenol profiles of apple fruit cultivars by correspondence analysis
5. Phenolic compounds in apples: varietal differences
6. Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity
7. Developmental changes in the concentration and composition of flavonoids in skin of a red and a green apple cultivar
8. The Phenolics of Ciders: Effect of processing conditions
9. J. Nat. Prod.
10. Characterization of procyanidins of Vitis vinifera variety Tinta del Pais grape seeds