Postharvest storage of blackberry fruit does not increase antioxidant levels

Acta Horticulturae

Volumn 585, Issue , 2002, Pages 521-524

  Perkins Veazie, P ^a   Kalt, W ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Anthocyanin; Flavonoids; Phenolics; Rubus; Small fruits

Indexed keywords

EID: 34547500103     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2002.585.84     Document Type: Conference Paper

References (6)

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2. Kalt, W., Forney, C.F., Martin, A. and Prior, R.L. 1999. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. J. Agric. Food Chem. 47: 4638-4644.
3. Mazza, G., Fukumoto, L., Delaquis, P., Girard, B. and Ewert, B. 1999. Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia. J. Agric. Food Chem. 47: 4009-4017.
4. Perkins-Veazie, P., Collins, J.K. and Clark, J.R. 1999. Cultivar and storage temperature effects on the shelflife of blackberry fruit. Fruit Var. J. 53: 201-208.
5. Prior, R.L., Cao, G., Martin, A., Sofic, E., McEwen, J., O'Brien, C., Lischner, N., Ehlenfeldt, M., Kalt, W., Krewer, G. and Mainland, C.M. 1998. Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J. Agric. Food Chem. 46: 2686-2693.
6. Wang, S.Y. and Lin, H.S. 2000. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varieties with cultivar and developmental stage. J. Agric. Food Chem. 48: 140-146.