Quality and enhancement of bioactive phenolics in cv. Napoleon table grapes exposed to different postharvest gaseous treatments

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 18, 2003, Pages 5290-5295

  Artés Hernández, Francisco ^a   Artés, Francisco ^a   Tomás Barberán, Francisco A ^b  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^b RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Anthocyanins; Controlled atmosphere; Flavonols; Hexanal; Hexenal; Modified atmosphere packaging; Ozone; Piceid; Resveratrol; Stilbenoids; Sulfur dioxide; Table grapes

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; FLAVONOL; FUNGICIDE; GLUCOSIDE; HEXANAL; HEXOBARBITAL; PEONIDIN 3 GLUCOSIDE; PHENOL DERIVATIVE; STILBENE DERIVATIVE; SULFUR DIOXIDE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED ATMOSPHERE; CRYOPRESERVATION; FOOD QUALITY; FOOD STORAGE; FRUIT COLOR; GAS; GRAPE; NONHUMAN; POSTHARVEST PERIOD; SAMPLING; SHELF LIFE; TEMPERATURE DEPENDENCE;

ANTHOCYANINS; CARBON DIOXIDE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FLAVONOLS; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; GASES; NITROGEN; OXYGEN; PHENOLS; QUALITY CONTROL; SULFATES; VITIS;

VITACEAE; VITIS SP.;

EID: 0042513862     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030037d     Document Type: Article

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