Characterization of fruit quality traits for organic acids content and profile in a large peach germplasm collection

Stone Fruits: Growth and Nitrogen and Organic Acid Metabolism in the Fruits and Seeds—A Review

(2020) Franco Famiani et al.   Frontiers in Plant Science

Principal component analysis (PCA) of physicochemical compounds’ content in different cultivars of peach fruits, including qualification and quantification of sugars and organic acids by HPLC

(2019) Paulina Nowicka et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Brown Rot Strikes Prunus Fruit: An Ancient Fight Almost Always Lost

(2016) Leandro Oliveira Lino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancement of postharvest nutritional quality and antioxidant capacity of peach fruits by preharvest oxalic acid treatment

(2016) Farhang Razavi et al.   SCIENTIA HORTICULTURAE

Determination of the Composition in Sugars and Organic Acids in Peach Using Mid Infrared Spectroscopy: Comparison of Prediction Results According to Data Sets and Different Reference Methods

(2013) Sylvie Bureau et al.   ANALYTICAL CHEMISTRY

What controls fleshy fruit acidity? A review of malate and citrate accumulation in fruit cells

(2013) A. Etienne et al.   JOURNAL OF EXPERIMENTAL BOTANY

Determining the Primary Drivers of Liking to Predict Consumers' Acceptance of Fresh Nectarines and Peaches

(2013) Claudia Delgado et al.   JOURNAL OF FOOD SCIENCE

Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes

(2012) V.O. Sadras et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Change in climate and berry composition for grapevine varieties cultivated in the Loire Valley

(2012) E Neethling et al.   CLIMATE RESEARCH

Volatile compound emissions and sensory attributes of ‘Big Top’ nectarine and ‘Early Rich’ peach fruit in response to a pre-storage treatment before cold storage and subsequent shelf-life

(2012) J. Cano-Salazar et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

High Chlorogenic and Neochlorogenic Acid Levels in Immature Peaches Reduce Monilinia laxa Infection by Interfering with Fungal Melanin Biosynthesis

(2011) Maria Villarino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Translocation and the alternative D-galacturonate pathway contribute to increasing the ascorbate level in ripening tomato fruits together with the D-mannose/L-galactose pathway

(2011) Adebanjo Ayobamidele Badejo et al.   JOURNAL OF EXPERIMENTAL BOTANY

Metabolic Profiling during Peach Fruit Development and Ripening Reveals the Metabolic Networks That Underpin Each Developmental Stage

(2011) V. A. Lombardo et al.   PLANT PHYSIOLOGY

Physiological and biochemical response of harvested plum fruit to oxalic acid during ripening or shelf-life

(2010) Fuwang Wu et al.   FOOD RESEARCH INTERNATIONAL

Phenotypic diversity and relationships of fruit quality traits in peach and nectarine [Prunus persica (L.) Batsch] breeding progenies

(2009) Celia M. Cantín et al.   EUPHYTICA

Analysis of phenotypic variation of sugar profile in different peach and nectarine [Prunus persica(L.) Batsch] breeding progenies

(2009) Celia M Cantín et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A new index based on vis spectroscopy to characterize the progression of ripening in peach fruit

(2008) V. Ziosi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY