Characterization of carotenoids and phenolics during fruit ripening of Chinese raspberry (<i>Rubus chingii</i> Hu)
Xiaobai Li, Jian Sun, Zhen Chen, Jingyong Jiang, Aaron K. Jackson
Abstract
β-citraurin esters), instead of anthocyanins, gradually accumulated during fruit ripening, imparting the reddish color to ripe fruit.
Topics & Concepts
Blowing a raspberryRipeningCarotenoidFood scienceChemistryHorticultureBotanyBiologyPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural ResearchBotanical Research and Applications