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TOTAL ANTHOCYANIN PIGMENT CONTENT FELL FROM 1.77 TO 0.73 MILLIGRAMMES PER GRAMME OF FRESH PRODUCT. INDIVIDUAL ANTHOCYANIN PIGMENTS ALSO FELL DURING A STORAGE PERIOD OF 48 HOURS. THESE REDUCTIONS ARE ACCOMPANIED BY INCREASES IN BROWNING AND IN POLYMER PIGMENTS. (Bibliogr. int. CDIUPA, FR., 91-271274.
Details
- Original title: QUANTITATIVE CHANGES IN ANTHOCYANIN PIGMENTS OF LYCHEE FRUIT DURING REFRIGERATED STORAGE.
- Record ID : 1992-0203
- Languages: English
- Source: J. agric. Food Chem. - vol. 40 - n. 3
- Publication date: 1991
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