Fruit color development, anthocyanin content, standard quality, volatile compound emissions and consumer acceptability of several 'Fuji' apple strains

Scientia Horticulturae

Volumn 137, Issue , 2012, Pages 138-147

  Iglesias, I ^a   Echeverria G ^b   Lopez, M L ^c  

^a IRTA   (Spain)

^b IRTA Area de Postcollita   (Spain)

^c UNIVERSITY OF LLEIDA   (Spain)

Author keywords

'Fuji' strains; Anthocyanin; Apple; Color; Consumer acceptability; Fruit quality; Volatile compounds

Indexed keywords

ACETATE; ACIDITY; BIOCHEMICAL COMPOSITION; BIOGENIC EMISSION; COLOR; DECIDUOUS TREE; FOOD QUALITY; FRUIT; HARVESTING; HORTICULTURE; PIGMENT; PRINCIPAL COMPONENT ANALYSIS; RIPENING; STARCH; VOLATILE SUBSTANCE;

SPAIN;

MALUS X DOMESTICA; OGURA;

EID: 84857201367     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2012.01.029     Document Type: Article

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