Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits

The quality of Tarocco blood orange (Citrus sinensis (L.) Osbeck), which has been cultivated for many years, has degraded substantially. Decreased sugar content, decreased blood color, and increased sour flavor have developed as a result. To improve fruit quality, we studied the effects of bagging a...

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Detalles Bibliográficos
Autores principales: Zhang, Zhong-Wei, Liu, Han, Li, Hao, Yang, Xin-Yue, Fu, Yu-Fan, Kang, Qi, Wang, Chang-Quan, Yuan, Ming, Chen, Yang-Er, Yuan, Shu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329794/
https://www.ncbi.nlm.nih.gov/pubmed/35892802
http://dx.doi.org/10.3390/foods11152218

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329794/
https://www.ncbi.nlm.nih.gov/pubmed/35892802
http://dx.doi.org/10.3390/foods11152218

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