Changes in the Fruit Quality, Phenolic Compounds, and Antioxidant Potential of Red-Fleshed Kiwifruit during Postharvest Ripening.

Foods · 2023 · PMC10094503 · PMID 37048330

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an increasing trendno p-value reported

An increasing trend in TPC was detected during postharvest ripening stages, increasing from 7.89 mg GAE·g −1 (stage A) to 10.00 mg GAE·g −1 (stage E).

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