Changes in Absolute Contents of Compounds Affecting the Taste and Nutritional Properties of the Flesh of Three Plum Species Throughout Development.

The results expressed per gram were highest early in development and then progressively decreased, on the contrary, an increasing trend was observed when the data were expressed on per fruit.

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The results obtained for antioxidant activity during plum development are in agreement with a recent paper [ 47 ], showing a decreasing trend of antiradical activity, measured as peroxyl radical scavenging capacity, and expressed as μmol ascorbic acid equivalents 100 g −1 FW during Sanhua plum ( P. salicina ) development.

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