Evolution of the volatile organic compounds, phenols and antioxidant capacity during fruit ripening and development of rubus ulmifolius schott fruits

HIGHLIGHTS

• who: Ricardo I. Castro and colleagues from the Multidisciplinary Agroindustry Research Laboratory, Instituto de Ciencias Quu00edmicas Aplicadas, Facultad de have published the research work: Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of Rubus ulmifolius Schott Fruits, in the Journal: Horticulturae 2023, 8, x FOR PEER REVIEW of /2023/
• what: The authors characterize the color development phenolic contents and volatile profile of Rubus ulmifolius Schott at different ripening stages two seasons on the same orchard. The authors characterized four different stages of wild blackberry (R. ulmifolius) that showed . . .
  

   

  

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