Biochemical assessment of basil (Ocimum basilicum L.) cultivars for processing

Acta Horticulturae

Volumn 576, Issue , 2002, Pages 177-179

  Di Venere, D ^a   Sergio, L ^a   Linsalata, V ^a   De Mastro, G ^b  

^a CNR   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Freezing; Phenoloic compounds; Processing; Storage; Varieties

Indexed keywords

LACTUCA; OCIMUM; OCIMUM BASILICUM;

EID: 33846053453     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper

References (3)

1. Lattanzio, V., Cardinali, A., Di Venere, D., Linsalata, V. and Palmieri S. 1994. Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymatic or chemical reaction? Food Chemistry 50:1-7.
2. Mastrocola, D., Barbanti, D. and Armagno, R. 1988. Ricerche sull'essiccamento in corrente d'aria del basilico. Ind. Alim. 27:341-344.
3. Tomiyama, K., Stahmann, M.A. 1964. Alteration of oxidative enzymes in potato tuber tissue by infection with Phytophtora infestans. Plant. Physiol. 39:483-490.