ShareEffect of storage under CO2 atmosphere on the volatile, amino acid, and pigment constituents in red grape (Vitis vinifera L. var. Agiorgitiko).
Author(s) : DOURTOGLOU V. G., YANNOVITS N. G., TYCHOPOULOS V. G., VAMVAKIAS M. M.
Type of article: Article
Summary
Comparison of the chemical composition of grapes stored for 10 days under normal atmosphere or CO2-enriched atmosphere (carbonic saturation). Significant differences are observed in the amino acid, anthocyans and volatile compound content. The latter are more numerous in CO2-treated grapes than in control samples.
Details
- Original title: Effect of storage under CO2 atmosphere on the volatile, amino acid, and pigment constituents in red grape (Vitis vinifera L. var. Agiorgitiko).
- Record ID : 1995-0285
- Languages: English
- Source: J. agric. Food Chem. - vol. 42 - n. 2
- Publication date: 1994
Links
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Indexing
- Themes: Fruit
- Keywords: Pigment; Modified atmosphere; Grape; Fruit; Volatile compound; Amino acid
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