The effects of high CO2 levels on anthocyanin composition, antioxidant activity and soluble sugar content of strawberries stored at low non-freezing temperature

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 673-678

  Bodelón, Oscar G ^a   Blanch, María ^a   Sanchez Ballesta, María T ^a   Escribano, María I ^a   Merodio, Carmen ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Anthocyanins; Carbon dioxide; Fragaria x ananassa; Low temperature; myo Inositol; Soluble sugars

Indexed keywords

ANTHOCYANIN; CARBON DIOXIDE; CYANIDIN 3 GLUCOSIDE; INOSITOL; PELARGONIDIN 3 ACETYLGLUCOSIDE; PELARGONIDIN 3 GLUCOSIDE; PELARGONIDIN 3 MALONYLGLUCOSIDE; PELARGONIDIN 3 RUTINOSIDE; PHENOL DERIVATIVE; PLANT GLYCOSIDE; SUCROSE; SUGAR; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOASSAY; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LOW TEMPERATURE; MASS SPECTROMETRY; NONHUMAN; STRAWBERRY;

FRAGARIA X ANANASSA;

EID: 77951639471     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.029     Document Type: Article

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