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Aroma compounds are responsible for an herbaceous off-flavor in the sweet cherry (Prunus avium l.) cv. regina during fruit development
(MDPI, 2021)
© 2021 by the authors. Li-censee MDPI, Basel, Switzerland.An herbaceous/grassy-like flavor has been reported by Chilean producers of Regina sweet cherry. There are no previous academic reports related to this flavor ...
Melatonin triggers metabolic and gene expression changes leading to improved quality traits of two sweet cherry cultivars during cold storage
(Elsevier, 2020)
Sweet cherry is a valuable non-climacteric fruit with elevated phytonutrients, whose fruit quality attributes are prone to rapid deterioration after harvest, especially peel damage and water loss of stem. Here the metabolic ...
Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties
(John Wiley & Sons Ltd, 2018-06)
BACKGROUND: Sweet cherries are an excellent source of phenolic compounds, which may contribute to a healthy diet. The objective of this work was to generate dehydrated ingredients from postharvest discard of sweet ...
Analysis of Agromorphological Descriptors to Differentiate between Duke Cherry (Prunus x gondouinii (Poit. & Turpin)Rehd.) and Its Progenitors: Sweet Cherry (Prunus avium L.) and Sour Cherry (Prunus cerasus L.)
(Instituto de Investigaciones Agropecuarias, INIA, 2010)
Association between the concentration of n-alkanes and tolerance to cracking in commercial varieties of sweet cherry fruits
(Elsevier, 2015)
Fruit cracking is one of the major economic losses in cherry production worldwide. Factors involved in differential tolerance among varieties are unknown. This phenomenon is mainly caused by rainfall during the harvest ...
Gibberellic acid modifies the transcript abundance of ABA pathway orthologs and modulates sweet cherry (prunus avium) fruit ripening in early- and mid-season varieties
(MDPI, 2020)
Several phytohormones modulate ripening in non-climacteric fruits, which is triggered by abscisic acid (ABA). Gibberellins (GAs) are present during the onset of ripening in sweet cherry fruits, and exogenous gibberellic ...
Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products
(Springer, 2015-08)
It is widely known that quality properties of fruits can be affected by drying processes. The approach was the quality improvement of dried cherry products through the application of combined technologies of drying and ...
Canopy Spraying of Abscisic Acid to Improve Fruit Quality of Different Sweet Cherry Cultivars
(2021)
Abscisic acid (ABA) plays a major role in promoting ripening in sweet cherry, a non-climacteric fruit. Exogenous application of ABA has been performed to study fruit ripening and cracking, but this growth regulator is not ...