Effect of cold storage on color changes in globe artichoke [Cynara cardunculus L. Subsp. Scolymus (L.) Hegi] head tissues

Acta Horticulturae

Volumn 660, Issue , 2004, Pages 557-561

  Melilli, M G ^a   Raccuia, S A ^a   Riggi, E ^a  

^a CNR Consiglio Nazionale delle Ricerche   (Italy)

Author keywords

Cold storage; Color changes; Cynara cardunculus subsp. scolymus; Genetic diversity; Globe artichoke

Indexed keywords

EID: 80052263427     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2004.660.85     Document Type: Conference Paper

References (6)

1. CIE. 1976. Commission Internationale de l'eclairage.
2. Foury, C. 1967. Etude de la biologie florale de l'artichaut (Cynara scolymus L); application à la selection. 1re Partie. Domèes sur la biologie florale. Anls. Amèl: Pl., 17 (4): 357-373.
3. Lattanzio, V., Cardinali, A., Di Venere, D., Linsalata, V. and Palmieri, S. 1994. Browning phenomena in stored artichoke (Cynara scolymus L) heads: enzymatic or chemical reactions? Food Chemistry. 50: 1-7.
4. Lee, C. Y. 1991. Browning reaction Enzymatic. In: The Encyclopaedia of Food Science and Technology, ed. Hui Y N. Wiley, New York, USA, p 223-230.
5. Raccuia, S.A. and Melilli, M.G. 2003. Genetic influence on browning kinetics of globe artichoke [Cynara cardunculus L. subspec. scolymus (L.) Hegi] head tissues. V International Congress on Artichoke. 5-8 May 2003. Tudela-Spain.
6. Tudela-Spain. Vamos-Vigyazo, L. 1981. Polyphenol oxidase and peroxidase in fruits and vegetables. CRC Critical Review in Food Science and Nutrition, 15: 49-127.