Influence of several postharvest processing methods on polyphenol oxidase activity and cichoric acid content of Echinacea purpurea roots

Industrial Crops and Products

Volumn 34, Issue 1, 2011, Pages 873-881

  Zhang, Yanli ^a   Tang, Tiexin ^b   He, Hanjun ^a   Wu, Hong ^a   Hu, Zhuoyan ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b Zhaoqing Medical College   (China)

Author keywords

Cell ultrastructure; Cichoric acid; Hot water bath; Microwave drying; PPO; Steam heating

Indexed keywords

AIR DRYING; CHINESE HERBS; CICHORIC ACID; ECHINACEA PURPUREA; HOT WATER; MEDICINAL PLANTS; MICROWAVE DRYING; POLYPHENOL OXIDASE; POSTHARVEST PROCESSING; PRACTICAL METHOD; PROCESSING METHOD;

HEATING; MICROWAVE HEATING; MICROWAVES; STEAM; WATER;

DRYING;

AGRICULTURAL PRACTICE; BIOACTIVITY; BIOCHEMICAL COMPOSITION; CARBOXYLIC ACID; CYTOLOGY; DICOTYLEDON; ENZYME ACTIVITY; HARVESTING; HEATING; MEDICINAL PLANT; MICROWAVE RADIATION; OXIDATION; PHENOLIC COMPOUND; PHYTOCHEMISTRY; PROCESSING; ROOT SYSTEM; ULTRASTRUCTURE;

ECHINACEA PURPUREA;

EID: 79959307142     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2011.02.010     Document Type: Article

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