Fleshy fruits and their products are important constituents of the human diet and are also of
considerable commercial importance. A large number of different organic acids are present …

Organic acids are abundant constituents of ripe fruits and are responsible for their sourness.
In addition, they contribute to their flavour. In many fruits, the most abundant organic acids …

Grapevine (Vitis vinifera) berry development involves a succession of physiological and
biochemical changes reflecting the transcriptional modulation of thousands of genes …

Gluconeogenesis is a key interface between organic acid/amino acid/lipid and sugar
metabolism. The aims of this article are four-fold. First, to provide a concise overview of plant …

In grapevines, as in other plants, sucrose and its constituents glucose and fructose are
fundamentally important and carry out a multitude of roles. The aims of this review are three …

Background: Most approaches to grape physiology accept that the berry and the future
harvest should display identical developmental features, which obviously requires …

The aim of this study was to investigate the biochemical and metabolic changes, related to
oxidative stress, ethylene and respiration, cell wall modification and primary metabolism …

This study investigated the effects of the use of low magnetic fields as a potential method for
improving the quality of apples after storage. The fruit were exposed to 100 μT magnetic …

The wine industry is facing critical issues due to climate changes since production is
established on very tight Genotype× Environment interaction bases. While, some cultivation …

The off‐flavor disorder is one of the most quality deteriorating and undesirable postharvest
physiological disorders in fresh fruits. Over‐biosynthesis and accumulation of ethanol …