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Quality of nectarine and peach nectars as affected by lye-peeling and storage

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Jasmonate-induced ripening delay is associated with up-regulation of polyamine levels in peach fruit

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The elevated anthocyanin level in the shaded peel of ‘Anjou’ pear enhances its tolerance to high temperature under high light

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Effect of nitric oxide on reactive oxygen species and antioxidant enzymes in kiwifruit during storage

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Change in anthocyanin concentrations in red apricot fruits during ripening

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Changes in pigment concentrations associated with sunburn browning of five apple cultivars. I. Chlorophylls and carotenoids

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Chilling-induced oxidative stress and antioxidant responses in mume (Prunus mume) fruit during low temperature storage

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Differential effect of cultivar and harvest date on nectarine colour, quality and consumer acceptance

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