Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.)

By B. Gonçalves, A. P. Silva, J. Moutinho-Pereira, E. Bacelar, E. Rosa, Anne S. Meyer. 2007

269 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Sweet cherry: Composition, postharvest preservation, processing and trends for its future use (2016, background): “The development of chromatic characteristics depends on the cultivars, growing conditions, ripeness stage, and storage conditions (Gonçalves et al., 2007).”
Alginate Coatings Preserve Fruit Quality and Bioactive Compounds during Storage of Sweet Cherry Fruit (2012, background): “The anthocyanin accumulation during storage is attributed to normal sweet cherry ripening, as has been shown in other sweet cherry cultivars and commodities, such as berries and plums (Valverde et al. 2005; Mozetiĉ et al. 2006; Gonçalves et al. 2007; Díaz-Mula et al. 2009b; Serrano et al. 2009).”