SharePHENOLIC 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
Links
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Indexing
- Themes: Fruit
- Keywords: Chilling; Chemical property; Apple; Phenol; Ripening (fruit); Fruit
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