PHENOLIC COMPOUNDS AND THEIR CHANGES IN APPLES DURING MATURATION AND COLD STORAGE.

Author(s) : BURDA S., OLESZEK W., LEE C. Y.

Type of article: Article

Summary

HPLC DOSING OF PHENOLIC COMPOUNDS IN THE FLESH AND SKIN OF GOLDEN DELICIOUS, EMPIRE AND RHODE ISLAND GREENING APPLES. IN ALL THREE CULTIVARS, EPICATECHIN AND PROCYANIDIN B2 ARE DOMINANT. THE CONCENTRATION OF PHENOLIC COMPOUNDS IN THE FLESH DECREASES RAPIDLY AT THE INITIAL GROWTH STAGE AND THEN REMAINS STEADY DURING RIPENING AND STORAGE.

Details

  • Original title: PHENOLIC COMPOUNDS AND THEIR CHANGES IN APPLES DURING MATURATION AND COLD STORAGE.
  • Record ID : 1991-0205
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 38 - n. 4
  • Publication date: 1990

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