Chemical changes during myrtle (Myrtus communis L.) fruit development and ripening

Scientia Horticulturae

Volumn 125, Issue 3, 2010, Pages 477-485

  Fadda, A ^a   Mulas, M ^b  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF SASSARI   (Italy)

Author keywords

Anthocyans; Ethylene; Maturity index; Respiration; Tannins

Indexed keywords

ACIDITY; BIOCHEMICAL COMPOSITION; BIOLOGICAL DEVELOPMENT; CARBON DIOXIDE; CULTIVAR; ETHYLENE; EVERGREEN TREE; FRUIT; FRUIT PRODUCTION; FRUIT SET; HORTICULTURE; MATURATION; PHENOL; PIGMENT; RESPIRATION; RIPENING; SUGAR; TANNIN;

MYRTUS COMMUNIS;

EID: 77953324307     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2010.03.024     Document Type: Article

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