On the evolution of key physiological and physicochemical parameters throughout the maturation of Burlat cherry

Remon,Sara (Universidad de Zaragoza) ; Ferrer,Ana ; Venturini,Maria E. ; Oria,Rosa (Universidad de Zaragoza)

Resumen: 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. Copyright © 2005 Society of Chemical Industry

Idioma: Inglés

DOI: 10.1002/jsfa.2399

Año: 2006

Publicado en: Journal of the science of food and agriculture 86, 4 (2006), 657-665
ISSN: 0022-5142

Factor impacto JCR: 1.026 (2006)

Categ. JCR: AGRICULTURE, MULTIDISCIPLINARY rank: 6 / 30 = 0.2 (2006) - Q1 - T1
Categ. JCR: CHEMISTRY, APPLIED rank: 25 / 58 = 0.431 (2006) - Q2 - T2
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 37 / 95 = 0.389 (2006) - Q2 - T2

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)