Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.)

Food Chemistry

Volumn 103, Issue 3, 2007, Pages 976-984

  Gonçalves, Berta ^a   Silva, Ana Paula ^b   Moutinho Pereira, José ^a   Bacelar, Eunice ^a   Rosa, Eduardo ^b   Meyer, Anne S ^c  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^c TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Anthocyanins; Cherries; Chroma; Chromatic coordinates; Colour evolution; Hue angle; Ripeness stage; Storage

Indexed keywords

ANTHOCYANIN; CYANIDIN 3 GLUCOSIDE; CYANIDIN 3 RUTINOSIDE; METHANOL; PIGMENT; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHERRY; COLOR; COLORIMETRY; COMPARATIVE STUDY; CORRELATION ANALYSIS; CULTIVAR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD STORAGE; FREEZE DRYING; FRUIT; FRUIT RIPENING; HARVEST; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PHYTOCHEMISTRY; PRUNUS AVIUM; STORAGE TEMPERATURE;

PRUNUS AVIUM;

EID: 33847103104     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.08.039     Document Type: Article

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