Wounding stress increases the phenolic content and antioxidant capacity of purple-flesh potatoes (Solanum tuberosum L.)

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 18, 2003, Pages 5296-5300

  Reyes, L Fernando ^a   Cisneros Zevallos, Luis ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Abiotic stresses; Antioxidant capacity; Phenolic compounds; Purple flesh potatoes; Solanum tuberosum L.; Wounding

Indexed keywords

ANTHOCYANIN; ETHYLENE; JASMONIC ACID; METHYL JASMONATE; PHENOL DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; ENVIRONMENTAL TEMPERATURE; FOOD COMPOSITION; LIGHT; NONHUMAN; NUTRITIONAL VALUE; POTATO; STRESS; TEMPERATURE DEPENDENCE; WOUND;

ACETIC ACIDS; ANTIOXIDANTS; CYCLOPENTANES; ETHYLENES; PHENOLS; PLANT DISEASES; SOLANUM TUBEROSUM; TEMPERATURE;

SOLANUM; SOLANUM TUBEROSUM;

EID: 0042513857     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034213u     Document Type: Article

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