Effect of Ripening on the Phenolic and Sugar Contents in the Meso- and Epicarp of Olive Fruits (<i>Olea europaea</i> L.) Cultivar ‘Leccino’

The study was conducted during the harvest season in the year 2020 to identify and quantify primary and secondary metabolites in olive fruit of the ‘Leccino’ cultivar during ripening. Sugars, individual phenolic compounds, total phenolic content and total tannin content were measured separately for...

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Hlavní autoři:	Tea Ivancic, Jerneja Jakopic, Robert Veberic, Viljanka Vesel, Metka Hudina
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-08-01
Edice:	Agriculture
Témata:	ripening stages tannins oil content fruit quality HPLC-MS primary metabolites
On-line přístup:	https://www.mdpi.com/2077-0472/12/9/1347
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