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Remon, S; Ferrer, A; Venturini, M.E; Oria, R
Journal of the science of food and agriculture, March 2006, Letnik: 86, Številka: 4Journal Article
We have studied the ripening process of Burlat sweet cherry during two consecutive growing seasons in order to identify its main specific characteristics. An increase in ethylene production is consistently observed when the fruit reaches an acceptable degree of ripeness. This ethylene peak clearly divides the ripening process into two distinct phases with markedly different behaviour of all of the parameters measured in this study: respiration rate, titratable acidity, soluble solids content, firmness, colour, pectolytic and oxidation enzymes and anthocyanin content.
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Leto | Faktor vpliva | Izdaja | Kategorija | Razvrstitev | ||||
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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Povezave do osebnih bibliografij avtorjev | Povezave do podatkov o raziskovalcih v sistemu SICRIS |
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Vir: Osebne bibliografije
in: SICRIS
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