| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540569 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Firmness reduction was correlated with early increase in Exps, PLa, PLb mRNA. ⺠Firmness reduction was correlated with late increase in PLc, PME, PG, β-Gal mRNA. ⺠Anthocyanins, ascorbic acid, volatiles and respective genes increased with maturation. ⺠Antioxidant potential reduction associated with less catechins, quercetin, kaempferol.
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Authors
Joseana Severo, Aline Tiecher, Fábio Clasen Chaves, Jorge Adolfo Silva, Cesar Valmor Rombaldi,