Proanthocyanidins Delay Fruit Coloring and Softening by Repressing Related Gene Expression during Strawberry (<i>Fragaria</i> × <i>ananassa</i> Duch.) Ripening.

In our results, overall, total soluble solid (TSS) content showed a gradual decreasing trend, while TA content exhibited a decreasing trend, in both control and PA-treated fruit ( Table 1 ).

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