Effects of fruit bagging on anthocyanins, sugars, organic acids, and color properties of 'Granny Smith' and 'Golden Delicious' during fruit maturation

European Food Research and Technology

Volumn 236, Issue 2, 2013, Pages 329-339

  Liu, Yulian ^a   Zhang, Xiaojun ^a   Zhao, Zhengyang ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Anthocyanins; Apple; Color; Organic acids; Sugars

Indexed keywords

BIOCHEMISTRY; COLOR; FRUITS; ORGANIC ACIDS; PAPER CONTAINERS; SUGAR (SUCROSE); SUGARS;

APPLE; COLOR PROPERTIES; CYANIDIN; DAYS AFTER FLOWERING; EXPOSED TO; FRUIT MATURATION; MALIC ACIDS; SUGAR ALCOHOLS;

ANTHOCYANINS;

ARA; MALUS X DOMESTICA;

EID: 84872824270     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1896-3     Document Type: Article

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