Fruit Research Institute

Effects of Caffeic Acid Concentration on Copigmentation and Color Quality of Blueberry Wines with Different Residual-Sugar Levels

Color stability is a critical quality attribute of blueberry wine, yet anthocyanin degradation and insufficient copigmentation during processing and storage can lead to undesirable color changes and reduced sensory quality. This study investigated the effects of caffeic acid on c...

Cultivar and phenological stage susceptibility of almond flowers to Monilinia laxa infection

Abstract BACKGROUND Blossom blight caused by Monilinia laxa is a major constraint to almond production in southern Europe, yet variation in floral susceptibility among cultivars and phenological stages remains poorly understood. RESULTS Floral susceptibility to M. laxa was assess...