Analysis of the isothiocyanates present in cabbage leaves extract and their potential application to control Alternaria rot in bell peppers

Food Research International

Volumn 38, Issue 6, 2005, Pages 701-708

  Troncoso, R ^a,b   Espinoza, C ^a   Sanchez Estrada A ^a   Tiznado, M E ^a   García, Hugo S ^b  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Bell pepper; Fungal disease; Isothiocyanates; Natural fungicide; Postharvest quality

Indexed keywords

AROMATIC COMPOUNDS; FOOD PRESERVATION; FUNGICIDES; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; POLYETHYLENES;

CABBAGE; CABBAGE ISOTHIOCYANATES; LOW DENSITY POLYETHYLENES (LDPE) BAGS; SOLID PHASE MICROEXTRACTION;

FOOD PRODUCTS;

AROMATIC COMPOUNDS; FOOD; FUNGICIDES; GAS CHROMATOGRAPHY; POLYETHYLENE;

ALTERNARIA; ALTERNARIA ALTERNATA; ALTERNATA ALTERNATA; BRASSICA OLERACEA VAR. CAPITATA; CAPSICUM; FUNGI;

EID: 17644380995     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.02.004     Document Type: Article

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