Effects of ripeness and cultivar on chemical composition of strawberry (Fragaria × ananassa Duch.) fruits and their suitability for jam production as a stable product at different storage temperatures

Food Chemistry

Volumn 146, Issue , 2014, Pages 412-422

  Mazur, Sebastian Piotr ^a,b   Nes, Arnfinn ^a   Wold, Anne Berit ^b   Remberg, Siv Fagertun ^b   Martinsen, Berit Karoline ^c   Aaby, Kjersti ^c  

^a NORWEGIAN INSTITUTE OF BIOECONOMY RESEARCH   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c NOFIMA   (Norway)

Author keywords

'Blink'; 'Polka'; 'Senga Sengana'; Anthocyanins; Ascorbic acid; Fragaria ananassa; Jam Storage; Polyphenols; Ripeness; Strawberry

Indexed keywords

'BLINK; 'POLKA; 'SENGA SENGANA; FRAGARIA; POLYPHENOLS; RIPENESS; STRAWBERRY;

ANTHOCYANINS; ASCORBIC ACID;

FRUITS;

ANTHOCYANIN; ASCORBIC ACID; PHENOL DERIVATIVE;

ARTICLE; BIOMASS PRODUCTION; CHEMICAL COMPOSITION; CULTIVAR; FOOD PROCESSING; FRAGARIA; FRUIT; FRUIT COLOR; FRUIT RIPENING; HYPOTHESIS; LOW TEMPERATURE; NONHUMAN; PH; STORAGE TEMPERATURE; STRAWBERRY;

FRAGARIA; FRAGARIA X ANANASSA;

'BLINK'; 'POLKA'; 'SENGA SENGANA'; ANTHOCYANINS; ASCORBIC ACID; FRAGARIA×ANANASSA; JAM; POLYPHENOLS; RIPENESS; STORAGE; STRAWBERRY;

ANTHOCYANINS; ASCORBIC ACID; FOOD PRESERVATION; FOOD STORAGE; FRAGARIA; FRUIT; TEMPERATURE;

EID: 84885333151     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.086     Document Type: Article

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