Anthocyanins and hydroxycinnamic acids of Lambert Compact cherries (Prunus avium L.) after cold storage and 1-methylcyclopropene treatment

Food Chemistry

Volumn 97, Issue 2, 2006, Pages 302-309

  Mozetič, Branka ^a   Simčič, Marjan ^b   Trebše, Polonca ^a  

^a UNIVERSITY OF NOVA GORICA   (Slovenia)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

1 MCP; Anthocyanins; Hydroxycinnamic acids; Post harvest; Sweet cherries

Indexed keywords

1 METHYLCYCLOPROPENE; ANTHOCYANIN; COUMARIC ACID; PROPYLENE; UNCLASSIFIED DRUG;

ARTICLE; CHERRY; COLOR; CORRELATION ANALYSIS; CRYOPRESERVATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FREEZING; MEASUREMENT; PRUNUS; PRUNUS AVIUM; STORAGE TEMPERATURE;

PRUNUS; PRUNUS AVIUM;

EID: 29244431978     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.04.018     Document Type: Article

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