Share

Carbon dioxide-induced changes in colour and anthocyanin synthesis of stored strawberry fruit.

Author(s) : HOLCROFT D. M., KADER A. A.

Type of article: Article

Summary

Anthocyanin concentrations increased in both external and internal tissues of Selva strawberry fruits stored for 10 days in air at 5 °C or in air at 5 °C + 10 or 20 kPa CO2. The increase was greatest in fruits stored in air at 5 °C without CO2 enrichment. Flesh red colour was less intense after CO2 storage than after air storage. Phenylalanine ammonia lyase and UDP glucose:flavonoid glucosyltransferase activities are investigated. Phenolic compounds, pH and titratable acidity are studied in relation with CO2 treatment and anthocyanin expression.

Details

  • Original title: Carbon dioxide-induced changes in colour and anthocyanin synthesis of stored strawberry fruit.
  • Record ID : 2001-1867
  • Languages: English
  • Source: HortScience - vol. 34 - n. 7
  • Publication date: 1999

Links


See other articles in this issue (2)
See the source

Indexing