Changes in the inner quality parameters of apple fruit from technological to edible maturity

Changes in the inner quality parameters of apple fruit from technological to edible maturity

The changing dynamics of organic acids, sugars, phenolics and antioxidant potential in apples from technological to edible maturity was studied. During the time of storage, the content of citric and malic acids generally decreased. The content of sucrose, fructose and glucose decreased significantly...

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Bibliographic Details
Main Authors: Maja MIKULIČ PETKOVŠEK, Franci ŠTAMPAR, Robert VEBERIČ
Format: Article
Language:English
Published: University of Ljubljana Press (Založba Univerze v Ljubljani) 2009-05-01
Series:Acta Agriculturae Slovenica
Subjects:
fruit
storage
technological maturity
edible maturity
firmness
soluble solids
phenolic compounds
organic acids
sugars
Online Access:https://journals.uni-lj.si/aas/article/view/14891

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