The postharvest ripening of strawberry fruits induced by abscisic acid and sucrose differs from their in vivo ripening.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126407
Abstract: In this study, we compared the chemical composition of strawberry (Fragaria × ananassa) fruits that were ripened in vivo (attached to plant) to those ripened during postharvest storage. The effects of the application of abscisic acid (ABA)… read more here.
Keywords: strawberry fruits; abscisic acid; postharvest ripening; ripening strawberry ... See more keywords
Changes in the Fruit Quality, Phenolic Compounds, and Antioxidant Potential of Red-Fleshed Kiwifruit during Postharvest Ripening
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DOI: 10.3390/foods12071509
Abstract: Kiwifruit is very popular for its unique flavor and nutritional value, and for its potential health benefits, which are closely related to its richness in a variety of natural antioxidant substances, in which polyphenolics play… read more here.
Keywords: changes fruit; kiwifruit; postharvest ripening; fruit quality ... See more keywords