Loss of ascorbic acid during storage of Conference pears in relation to the appearance of brown heart

Journal of the Science of Food and Agriculture

Volumn 82, Issue 9, 2002, Pages 1007-1013

  Zerbini, Paola Eccher ^a   Rizzolo, Anna ^a   Brambilla, Ada ^a   Cambiaghi, Paola ^a   Grassi, Maurizio ^a  

^a CRA Istituto Sperimentale per la Valorizzazione dei Prodotti Agricoli   (Italy)

Author keywords

Ascorbic acid; Brown heart; Dehydroascorbic acid; Delayed controlled atmosphere; High CO2 concentration; Maturity at harvest; Pears (Pyrus communis L cv Conference)

Indexed keywords

FOOD SCIENCE;

PYRUS; PYRUS COMMUNIS;

EID: 0036302765     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1147     Document Type: Article

References (18)

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4. Toward a comprehensive model for lipid peroxidation in plant tissue disorders
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6. Ascorbic acid and tissue browning in pears (Pyres communis L cvs Rocha and Conference) under controlled atmosphere conditions
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8. Evaluation of sampling and extraction procedures for the analysis of ascorbic acid from pear fruit tissue
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12. 2 and controlled atmosphere (CA) on the ascorbic and dehydro-ascorbic acid content of some berry fruits
13. Changes in ATP, ADP and pyridine nucleotide levels related to the incidence of physiological disorders in 'Conference' pears and 'Jonagold' apples during controlled atmosphere storage
14. Role of the ascorbate-glutathione antioxidant system in chilling resistance of tomato
15. 2
16. Effect of carbon dioxide on ultrastructure of 'Bartlett' pears
17. A theoretical approach on the role of fermentation in harvested plant products
18. Oxidative stress results in increased sinks for metabolic energy during aging and sprouting of potato seed-tubers