Quality changes during ripening of plums (Prunus domestica L.)

Food Chemistry

Volumn 111, Issue 4, 2008, Pages 830-836

  Usenik, Valentina ^a   Kastelec, Damijana ^a   Veberič, Robert ^a   Štampar, Franci ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Anthocyanins; CIRG; Firmness; Fruit weight; Organic acids; Phenols; Plum; Prunus domestica; Ripening; Soluble solids; Sugars

Indexed keywords

4 COUMAROYLQUINIC ACID; ANTHOCYANIN; CHLOROGENIC ACID; CYANIDIN 3 RUTINOSIDE; FRUCTOSE; FUMARIC ACID; GLUCOSE; MALIC ACID; NEOCHLOROGENIC ACID; PEONIDIN 3 RUTINOSIDE; QUINIC ACID; RUTOSIDE; SHIKIMIC ACID; SORBITOL; SUCROSE;

ARTICLE; CULTIVAR; EXTRACTION; FOOD QUALITY; FRUIT COLOR; FRUIT FIRMNESS; FRUIT RIPENING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PRUNUS; PRUNUS DOMESTICA; WEIGHT;

PFAFFIA GRANDIFLORA; PRUNUS DOMESTICA;

EID: 46749094127     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.057     Document Type: Article

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