Throughout evolution, a number of animals including humans have lost the ability to
synthesize ascorbic acid (ascorbate, vitamin C), an essential molecule in the physiology of …

Metabolic changes occurring in ripe or senescent fruits during postharvest storage lead to a
general deterioration in quality attributes, including decreased flavor and 'off …

Surface browning is the primary limiting factor for the shelf-life of fresh-cut apple. Hydrogen
sulfide (H 2 S) treatment is known to effectively inhibit the browning, however, little is known …

Postharvest physiological deterioration (PPD) reduces the availability and economic value
of fresh produces, resulting in the waste of agricultural products and becoming a worldwide …

Visible and near infrared spectroscopy (VNIRS)(400− 1000 nm) is a key emerging non-
destructive technique for fruit quality assessment. This, because it is a unique method which …

Since the early characterization of vitamin C (ascorbic acid, AsA) as a major antioxidant
molecule that human beings are unable to synthesize de novo, the discovery of adequate …

Ascorbic acid (AsA) is an essential compound present in almost all living organisms that has
important functions in several aspects of plant growth and development, hormone signaling …

Vitamin C is a crucial antioxidant and cofactor for both plants and humans. Apple fruits
generally contain low levels of vitamin C, making vitamin C content an interesting trait for …

Modified atmosphere has widely been evident to contribute to fruit quality maintenance,
however the correlation among these quality traits was less known. To explore main factors …

Fruit is a crucial component of our diet, and breeding to produce nutrient-rich cultivars
necessitates a thorough examination of their metabolite composition. Fruit contains …