Department of Horticulture, Punjab Agricultural University, Ludhiana
The amount of total phenolics in Flordasun flesh remained high in stage 1, declined during stage II and were the maximum at the inception of stage III. However Sharbati had a lower level during stage I, the maximum during stage II and then gradually decreased. The Flordasun flesh had less total phenolics than Sharbati at ripening. The total anthocyanins increased markedly in both the cultivars as the fruit ripened. However, Sharbati contained more of them.
