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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- Author(s) : AGAR I. T., STREIF J., BANGERTH F.
- Date : 1994/06/08
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- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
- Formats : PDF
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- Author(s) : DRIS R., NISKANEN R.
- Date : 1999/03
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- Source: Proceedings of the International Symposium on effect of preharvest and postharvest factors on storage of fruit.
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