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Variations in proanthocyanidins of japanese‐type plums during maturation and storage
Author(s) -
Senter Samuel D.,
Forbus William R.,
Okie William R.
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740600103
Subject(s) - proanthocyanidin , cultivar , chemistry , botany , vanillin , horticulture , food science , biology , polyphenol , antioxidant , biochemistry
Proanthocyanidins in epicarp and mesocarp tissue of dark‐red‐fleshed (Rubysweet) and yellow‐fleshed (Byrongold) plums remained unchanged during the third stage of fruit development and storage of green and midripe fruit for 6 days at 18 °C, 80% RH. Differences were significant by cultivar and tissue type. Red‐fleshed plums and epicarps of both cultivars contained greater quantities of proanthocyanidins. Degree of polymerization, indicated by vanillin/proanthocyanidin ratios, did not increase in either cultivar with maturity or storage time.