Anthocyanin content, POD and PPO activity in relation to browning potential of Celebration, Sapphire and Santa Rosa plum fruits during cold storage

Faculty Technology and Development Year: 2010
Type of Publication: ZU Hosted Pages:
Authors:
Nermeen Ismail Ahmed Ahmed El-Naggar
Journal: مجلة بحوث التربية الشاملة Alex. Sci. Exchange J., 31 (3): 279-295 Volume:
Keywords : Anthocyanin content, , , , activity , relation , browning potential    
Abstract:
The present study was carried out during 2007 and 2008 seasons on fruits of the newly introduced plum cvs. Celebration and Sapphire (from South Africa) in comparison with the local cv. Santa Rosa. The fruits were stored at 0°C and 85 - 90 %
    
     
 
       

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