Comparison of physico-chemical characteristics of myrtle at different ripening stages
The fruits of myrtle at different stages of development, namely green (G), colour break (C) and mature (M), were used to investigate the changes of fruit quality and anthocyanin composition during its development. Five anthocyanin components, such as delphinidin (Dp), cyanidin (Cy), pelargonidin (Pg...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2020-08-01
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| Series: | Folia Horticulturae |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/fhort-2020-0012 |