•Flesh reddening developed rapidly in ‘Friar’ plums during storage at 5 and 15 °C.•Cyanidin-3-O-glucoside was proved to be the main anthocyanin in red flesh tissue.•‘Friar’ plums with reddening or yellow flesh showed higher antioxidant activity.•Storage at intermediate temperature altered sugar and organic acid compositions.•Storing plums at different temperature could provide diverse choice for consumers.
Food Chemistry – Elsevier
Published: Jul 15, 2018
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