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How does sharka affect the phenolics of plum fruit Prunus domestica L.)?

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Figure

Table 1. Average contents with standard errors (SE) (g/kg FW) of HCA, ANTH, FLAVO, and sum of phenolics for healthy (h), undeformed (und) and necrotic (nec) plum tissue during ripening time; n = 5
Fig. 1. The average composition of phenolics (a), hydroxycinnamic acids (b), anthocyanins (c), and flavonols (d) in plum fruit according to the infection/tissue and timeh – healthy tissue; und – visually unaffected tissue; nec – necrotic tissue
Table 2. Average contents with standard errors (SE) (g/kg FW) of individual hydroxycinnamic acids for healthy (h), undeformed (und) and necrotic (nec) plum tissue during the ripening time; n = 5
Table 3. Average contents with standard errors (SE) (g/kg FW) of individual anthocyanins for healthy (h), undeformed (und) and necrotic (nec) plum tissue during ripening time; n = 5
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