The influence of diluted seawater and ripening stage on the content of antioxidants in fruits of different tomato genotypes

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 6, 2007, Pages 2452-2458

  Sgherri, C ^a   Navari Izzo, F ^a   Pardossi, A ^a   Soressi, G P ^b   Izzo, R ^a  

^a UNIVERSITY OF PISA   (Italy)

^b UNIVERSITY OF TUSCIA   (Italy)

Author keywords

Ascorbic acid; Cell redox status; Lipoic acid; nor and gf breeding lines; Ripening; Salinity; Solanum lycopersicum L.; Tocopherol; Tomato

Indexed keywords

ANTIOXIDANT; NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE; SEA WATER;

ARTICLE; CHEMISTRY; FRUIT; GENETICS; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; TOMATO;

ANTIOXIDANTS; FRUIT; GENOTYPE; LYCOPERSICON ESCULENTUM; NADP; SEAWATER;

LYCOPERSICON ESCULENTUM; SOLANUM;

EID: 34147101892     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0634451     Document Type: Article

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