Changes in Chemical Composition of Red and Black Currant Fruits and Leaves During Berry Ripening

IF 2.4 3区农林科学 Q2 HORTICULTURE

International Journal of Fruit Science Pub Date : 2024-02-25 DOI:10.1080/15538362.2024.2322746

Sasa Gacnik, Robert Veberic, Metka Hudina, Maja Mikulic-Petkovsek

引用次数: 0

Abstract

The composition and variations of sugars, organic acids and phenolic compounds of red and black currant fruits and leaves were studied during the last four weeks of ripening. The results showed tha...

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浆果成熟期红醋栗和黑醋栗果实和叶片化学成分的变化

在红醋栗和黑醋栗成熟的最后四周，研究了其果实和叶子中糖、有机酸和酚类化合物的组成和变化。结果表明...

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来源期刊

International Journal of Fruit Science Agricultural and Biological Sciences-Agronomy and Crop Science

CiteScore

6.40

自引率

0.00%

发文量

审稿时长

10 weeks

期刊介绍： The International Journal of Fruit Science disseminates results of current research that are immediately applicable to the grower, extension agent, and educator in a useful, legitimate, and scientific format. The focus of the journal is on new technologies and innovative approaches to the management and marketing of all types of fruits. It provides practical and fundamental information necessary for the superior growth and quality of fruit crops. This journal examines fruit growing from a wide range of aspects, including: -genetics and breeding -pruning and training -entomology, plant pathology, and weed science -physiology and cultural practices -marketing and economics -fruit production, harvesting, and postharvest