Production system and storage temperature influence grapefruit vitamin C, limonoids, and carotenoids

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 29, 2012, Pages 7096-7103

  Chebrolu, Kranthi K ^a   Jayaprakasha, G K ^a   Jifon, J ^a,b   Patil, Bhimanagouda S ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

bioactives; conventional; grapefruit; HPLC; organic

Indexed keywords

BIOACTIVES; CONVENTIONAL; GRAPEFRUIT; HPLC; ORGANIC;

DEGRADATION; EXPERIMENTS; HARVESTING; PIGMENTS; PRODUCTION ENGINEERING; VITAMINS;

FRUITS;

ASCORBIC ACID; CAROTENOID; LIMONOID;

AGRICULTURE; ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; DRUG STABILITY; FOOD PRESERVATION; FRUIT; GRAPEFRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; ORGANIC FARMING; TASTE; TEMPERATURE;

AGRICULTURE; ASCORBIC ACID; CAROTENOIDS; CITRUS PARADISI; COLOR; DRUG STABILITY; FOOD PRESERVATION; FRUIT; HUMANS; LIMONINS; ORGANIC AGRICULTURE; TASTE; TEMPERATURE;

CITRUS X PARADISI;

EID: 84864365988     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301681p     Document Type: Article

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