Physicochemical changes of sweet cherry fruits related to application of gibberellic acid

Food Chemistry

Volumn 90, Issue 4, 2005, Pages 663-671

  Usenik, V ^a   Kastelec, D ^a   Stampar F ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Acidity; Colour; Firmness; Fruit cracking; Fruit dimensions; Gibberellic acid; Linear mixed models; Repeated measures experimental design; Soluble solids; Sweet cherry; Water uptake

Indexed keywords

GIBBERELLIC ACID; WATER;

ACIDITY; ARTICLE; CHERRY; CLIMATE; CULTIVAR; FRUIT COLOR; FRUIT DEVELOPMENT; FRUIT FIRMNESS; FRUIT RIPENING; PHYSICAL CHEMISTRY; SOLID; SOLUBILITY; TIME; WATER TRANSPORT;

PRUNUS AVIUM; PSEUDOBAHIA;

EID: 7044264621     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.04.027     Document Type: Article

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