Influence of cultivar, harvest time, storage conditions, and peeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 11, 2011, Pages 6165-6171

  Kevers, Claire ^a,b   Pincemail, Joël ^c   Tabart, Jessica ^a,b   Defraigne, Jean Olivier ^c   Dommes, Jacques ^a  

^a Plant Molecular Biology and Biotechnology Unit B22   (Belgium)

^b CEDEVIT (ASBL)   (Belgium)

^c UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Antioxidant; cultivar; peeling; phenolics; storage

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT CAPACITY; ASCORBIC ACIDS; CULTIVAR; HARVEST TIME; PEAR FRUIT; PHENOLIC CONTENT; PHENOLICS; PLANT METABOLITES; STORAGE; STORAGE CONDITION; TOTAL PHENOLICS;

KETONES; METABOLITES; ORGANIC ACIDS; PHENOLS;

FRUITS;

ANTIOXIDANT; ASCORBIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT;

APPLE; ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; FRUIT; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; PEAR; TIME;

ANTIOXIDANTS; ASCORBIC ACID; FOOD HANDLING; FRUIT; MALUS; PHENOLS; PLANT EXTRACTS; PYRUS; TIME FACTORS;

MALUS X DOMESTICA; PYRUS;

EID: 79957993169     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201013k     Document Type: Article

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