Presently, producers are striving to create products which contain a value added factor, such
as dietary fibre or in more recent times, phytochemicals. The production and addition of such …

For a long time fruits and vegetables have been the target of many studies and have been
greatly promoted due to their nutritional value and abundance of bioactive compounds …

The last decade has been characterized by a decrease in peach (Prunus persica) fruit
consumption in many countries, foremost due to unsatisfactory quality. The sugar content is …

This article provides an overview of preharvest factors that affect peach fruit quality
attributes. Improvement of peach fruit quality is impossible postharvest. Hence, optimum …

Antioxidant capacity and contents of total phenolics, anthocyanins, flavonoids, and vitamin C
were evaluated in 218 genotypes from 15 peach and nectarine breeding progenies …

Phytochemicals or secondary metabolites present in fruit are key components contributing to
sensory attributes like aroma, taste, and color. In addition, these compounds improve human …

This study investigated the recovery of phenolic antioxidants from kiwifruit peels using
subcritical water extraction (SWE) method. The use of water is particularly advantageous …

For the first time, a composite chitosan–gelatin (CH–GL) coating was applied to peppers and
its effects on fruit quality and storability were examined. Pure chitosan (CH) and gelatin (GL) …

Qualitative traits and chemical properties of 32 peach cultivars (yellow flesh and white flesh
fruits) and 52 nectarine cultivars (yellow flesh and white flesh fruits) of different pomological …

In our present study, we aimed to explore the effects of hot air and UV-C on anthocyanins
and the interaction among anthocyanin, sucrose and organic acids in peaches during …