Effect of allyl isothiocyanate on antioxidant enzyme activities, flavonoids and post-harvest fruit quality of blueberries (Vaccinium corymbosum L., cv. Duke)

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 1153-1158

  Wang, Shiow Y ^a   Chen, Chi Tsun ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Allyl isothiocyanate; Antioxidant enzyme activities; Flavonoids; Organic acids; Sugars; Vaccinium corymbosum L.

Indexed keywords

ALLYL ISOTHIOCYANATE; ANTHOCYANIN; ANTIOXIDANT; ASCORBATE PEROXIDASE; ASCORBIC ACID; ASTRAGALIN; CARBOXYLIC ACID; CHLOROGENIC ACID; DEHYDROASCORBIC ACID REDUCTASE; DELPHINIDIN 3 ARABINOSIDE; DELPHINIDIN 3 GALACTOSIDE; DELPHINIDIN 3 GLUCOSIDE; FLAVONOID; GLUTATHIONE; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; GUAIACOL PEROXIDASE; HYPERIN; MALVIDIN 3 ARABINOSIDE; MALVIDIN 3 GALACTOSIDE; MYRICETIN 3 ARABINOSIDE; PETUNIDIN 3 ARABINOSIDE; PETUNIDIN 3 GALACTOSIDE; PETUNIDIN 3 GLUCOSIDE; PHENOL DERIVATIVE; QUERCETIN 3 ARABINOSIDE; REACTIVE OXYGEN METABOLITE; SUGAR; SUPEROXIDE DISMUTASE; UNCLASSIFIED DRUG;

ARTICLE; BLUEBERRY; CONTROLLED STUDY; ENZYME ACTIVITY; FOOD ANALYSIS; FOOD QUALITY; FRUIT MORPHOLOGY; FRUIT STORAGE; NONHUMAN; POSTHARVEST PERIOD; STORAGE TEMPERATURE; VACCINIUM; VACCINIUM CORYMBOSUM;

VACCINIUM; VACCINIUM CORYMBOSUM;

EID: 77951978804     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.106     Document Type: Article

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