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Ripening of apples from the viewpoint of some metabolic changes



Ripening of apples from the viewpoint of some metabolic changes



Sbornik UVTIZ, Zahradnictvi 13(2): 101-107



The release of volatile aromatic substances (VAS) through the peel of intact fruits, and the breakdown of starch in the flesh were studied as the fruit ripened on the trees. Two developmental stages were distinguished: (1) a threshold production stage (< 0.1 mu g VAS kg-1 h-1) which characterized unripe fruit and (2) a progressive production stage which followed a linear or exponential course.

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Accession: 001676988

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