Ultraviolet light stimulates flavonol accumulation in peeled onions and controls microorganisms on their surface

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 16, 2010, Pages 9071-9076

  Rodov, Victor ^a   Tietel, Zipora ^a   Vinokur, Yakov ^a   Horev, Batia ^a   Eshel, Dani ^a  

^a VOLCANI CENTER   (Israel)

Author keywords

Allium cepa L.; Bulb onion; Decontamination; Escherichia coli; Flavonoids; Fresh cut; Kaempferol; Penicillium sp.; Quercetin; Scales; Spiraeoside; UV

Indexed keywords

ALLIUM CEPA; BULB ONION; FRESH-CUT; KAEMPFEROL; PENICILLIUM SP; QUERCETIN; SCALES; SPIRAEOSIDE; UV;

AGRICULTURAL PRODUCTS; DECONTAMINATION; ESCHERICHIA COLI; FATTY ACIDS; PHENOLS; ULTRAVIOLET RADIATION;

FLAVONOIDS;

FLAVONOL DERIVATIVE;

ARTICLE; ESCHERICHIA COLI; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METABOLISM; ONION; SURFACE PROPERTY; ULTRAVIOLET RADIATION;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ESCHERICHIA COLI; FLAVONOLS; ONIONS; SURFACE PROPERTIES; ULTRAVIOLET RAYS;

ALLIUM CEPA; ESCHERICHIA COLI; PENICILLIUM; PENICILLIUM SP.;

EID: 77956502130     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1016016     Document Type: Article

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