Evaluation of antioxidant properties in Naturally and artificially ripened sugar apple (Annona squamosa L.) fruits

Acta Horticulturae

Volumn 875, Issue , 2010, Pages 377-382

  Noichinda, S ^a   Bodhipadma, K ^a   Wongs Aree, C ^b   Komkhuntod, R ^c   Sirisukchaitavorn, H ^a   Rachakhome, P ^a   U Nat, A ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

^b KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^c KASETSART UNIVERSITY   (Thailand)

Author keywords

Annona squamosa; Ascorbic acid; Flavonoids; Phenolics

Indexed keywords

ANNONA; ANNONA SQUAMOSA;

EID: 78650875244     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2010.875.47     Document Type: Conference Paper

References (4)

1. Broughton, W. J. and Guat, T. 1979. Storage conditions and ripening of custard apple (Annona squamosa L.). Sci. Hort. 10:73-82.
2. Brown, B. L., Wong, L. S., George, A. P. and Nissen, R. J. 1988. Comparative studies on the postharvest physiology of fruit from different species of Annona (custard apple). J. Hort. Sci. 63:521-528.
3. Chang, C., Lin, H., Chang, C. and Liu, Y. 2006. Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. J. Food Eng. 77:478-485.
4. Singleton, V. L. and Rossi, J. A. Jr. 1965. Colorimetry of total phenolics with phosphomolobdic-phosphotungstic acid reagents. J. Enol. Viticult. 16:144-158.