English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Fruit of 10 `Delicious' apple  (Malus domestica  Borkh.) strains were harvested 149 days after full bloom in 1988. Fruit color was measured at four locations on each fruit at the midpoint between the stem and calyx end with a Minolta CR-200b portable tristimulus calorimeter. Anthocyanin content of corresponding skin disks was determined spectrophotometrically. Significant differences existed among strains in both the amount and distribution of anthocyanin around the fruit. High-coloring strains had a significantly higher anthocyanin concentration at both the blushed and the nonblushed surface when compared to low-coloring strains. A linear regression of anthocyanin content on the ratio of (a * /b * ) 2  provided an  R 2  =  0.59; precision was enhanced by using a separate equation for each strain (R 2  = 0.80). Regressing log (anthocyanin) on L *  using two linear splines yielded an  R 2  =  0.78. These relationships allow the use of a portable calorimeter for rapid, nondestructive estimation of fruit anthocyanin content in situ.

Anthocyanin Distribution in `Delicious' Apples and the Relationship between Anthocyanin Concentration and Chromaticity Values