Formation of flavonoids, especially anthocyanin and chlorogenic acid in 'Jonagold' apple skin: Influences of growth regulators and fruit maturity

Scientia Horticulturae

Volumn 93, Issue 3-4, 2002, Pages 257-266

  Awad, Mohamed A ^a   De Jager, Anton ^a  

^a Fruit Research Station   (Netherlands)

Author keywords

Anthocyanin; Apple; Chlorogenic acid; Colour; Flavonoids; Growth regulators; Maturity; Ripening

Indexed keywords

CHEMICAL COMPOSITION;

MALUS X DOMESTICA;

EID: 0037134225     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0304-4238(01)00333-8     Document Type: Article

References (21)

1. Flavonoid and chlorogenic acid levels in apple fruit: Characterisation of variation
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3. Effects of some treatments on anthocyanin synthesis and quality during maturation in Fuji apple
4. Interactions among enzymes of the arabidopsis flavonoid biosynthetic pathway
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6. Growth substance sensitivity: The need for clearer ideas, precise terms and purposeful experiments
7. Review of the biology of quercetin and related bioflavonoids
8. Activities of chalcone synthase and UDPGa1:flavonoids 3-o-glycosyltransferase in relation to anthocyanin synthesis in apple
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10. Developmental changes in the concentration and composition of flavonoids in skin of a red and a green apple cultivar
11. Anthocyanin biosynthesis and maturity of McIntosh apples as influenced by ethylene-releasing compounds
12. Enzymatic browning reaction in apple and apple products
13. Antioxidant properties of phenolic compounds
14. Effects of prohexadione-Ca on the flavonoids metabolism of apple with respect to plant resistance against fire blight
15. External control of anthocyanin formation in apple
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19. Effect of aminoethoxy analog of rhizobitoxine on ripening of pears
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21. Regulation of ethylene biosynthesis