Alterations in quality characteristics and bioactive compounds of blackberry fruits subjected to postharvest salicylic acid treatment during cold storage.

Food Sci Nutr · 2024 · PMC11606889 · PMID 39619955

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a decreasing trendno p-value reported

Organic acids and phenolic compounds were found at their highest levels at the time of harvest and showed a decreasing trend during the storage period.

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