SharePostharvest storage of blackberry fruit does not increase antioxidant levels.
Author(s) : PERKINS-VEAZIE P., KALT W.
Summary
The study was done to determine how the oxygen radical absorbing capacity of blackberries was affected by fruit storage. Blackberries of 5 cultivars were held at 2 °C, 95% relative humidity for 7 days plus 2 days at 20 °C.
Details
- Original title: Postharvest storage of blackberry fruit does not increase antioxidant levels.
- Record ID : 2005-1958
- Languages: English
- Publication date: 2002
- Source: Source: Acta Hortic./Proc. int. Rubus-Ribes Symp., Invergowrie, Dundee
n. 585; 521-524; 6 ref.
Indexing
- Themes: Fruit
- Keywords: Blackberry; Variety; Antioxidant; Quality; Cold storage; Fruit
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Cultivar and storage temperature effects on the...
- Author(s) : PERKINS-VEAZIE P., COLLINS J. K., CLARK J. R.
- Date : 1999
- Languages : English
- Source: Fruit Var. J. - vol. 53 - n. 4
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Antioxidant capacity in cranberry is influenced...
- Author(s) : WANG S. Y., STRETCH A. W.
- Date : 2001
- Languages : English
- Source: J. agric. Food Chem. - vol. 49 - n. 2
View record
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Quality of erect-type blackberry fruit after sh...
- Author(s) : PERKINS-VEAZIE P., COLLINS J. K.
- Date : 2002/06
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 25 - n. 2
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Ethylene evolution and quality of blackberry fr...
- Author(s) : BASIOUNY F. M.
- Date : 1995
- Languages : English
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Antioxidant properties of two apple cultivars d...
- Author(s) : LEJA M., MARECZEK A., BEN J.
- Date : 2003
- Languages : English
- Source: J. agric. Food Chem. - vol. 80 - n. 3
View record