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Abstract

The proanthocyanidins were quantified by butanol/HCl, DMAC (4-(dimethylamino) cinnamaldehyde) and vanillin methods. The characterization was done by HPLC. Enzymatic activity was determined by spectrophotometry methods. The proanthocyanidin (PAs) content showed a reduction with fruit ripeness progress. With DMAC method the reduction was of 2.8 times from preclimacteric stage (CS) to horticultural maturity (HM); the content with vanillin Article Info/Información del artículo