Effects of relative air humidity on the phenolic compounds contents and coloration in the 'Fuji' apple (Malus domestica Borkh.) peel

Scientia Horticulturae

Volumn 201, Issue , 2016, Pages 18-23

  Zhang, Mengxia ^a   Zhang, Guojing ^a   You, Yaohua ^a   Yang, Chengquan ^a   Li, Pengmin ^a   Ma, Fengwang ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Air humidity; Apple; Peel; Phenolic compounds

Indexed keywords

COLOR MORPH; CONCENTRATION (COMPOSITION); CUTICLE; ENZYME ACTIVITY; FRUIT; ORGANIC COMPOUND; PHENOLIC COMPOUND; PIGMENT; RELATIVE HUMIDITY; TEMPERATURE GRADIENT;

MALUS X DOMESTICA;

EID: 84955562218     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2016.01.017     Document Type: Article

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