Susceptibility to Chilling Injury of Peach, Nectarine, and Plum Cultivars Grown in California

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Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California.

Genotypic variation in composition and antioxidant activity was evaluated using 25 cultivars, 5 each of white-flesh nectarines, yellow-flesh nectarines, white-flesh peaches, yellow-flesh peaches, and plums, at the ripe (ready-to-eat) stage. The ranges of total ascorbic acid (vitamin C) (in mg/100 g of fresh weight) were 5-14 (white-flesh nectarines), 6-8 (yellow-flesh nectarines), 6-9 (white-fl...

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Segregation of peach and nectarine (Prunus persica (L.) Batsch) cultivars according to their organoleptic characteristics

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Association genetics of chilling injury susceptibility in peach (Prunus persica (L.) Batsch) across multiple years

Peach and nectarine (Prunus persica L.) are highly perishable; they ripen and deteriorate quickly at ambient temperature. Storage at low temperature (0-5 °C) is a common strategy used to slow the ripening processes and to extend shelf life. However, if susceptible varieties are held too long at a low temperature, they will not ripen properly and will develop chilling injury (CI) symptoms like m...

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ژورنال

عنوان ژورنال: HortScience

سال: 1999

ISSN: 0018-5345,2327-9834

DOI: 10.21273/hortsci.34.6.1116