Low temperature conditioning reduces chilling injury while maintaining quality and certain bioactive compounds of 'Star Ruby' grapefruit

Food Chemistry

Volumn 153, Issue , 2014, Pages 243-249

  Chaudhary, Priyanka R ^a   Jayaprakasha, G K ^a   Porat, Ron ^b   Patil, Bhimanagouda S ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b VOLCANI CENTER   (Israel)

Author keywords

Bioactive compounds; Chilling injury; Citrus; Grapefruit; Temperature conditioning

Indexed keywords

CITRUS FRUITS; COLD STORAGE; FOOD STORAGE; RUBY; STARS;

BIOACTIVE COMPOUNDS; CHILLING INJURY; CITRUS; CITRUS PARADISI MACF; CONDITIONING TREATMENT; GRAPEFRUIT; LOW-TEMPERATURE STORAGE; STORAGE TEMPERATURES;

TEMPERATURE;

ASCORBIC ACID; CAROTENOID; FLAVONOID; FUROCOUMARIN DERIVATIVE; LIMONOID;

ARTICLE; CONDITIONING; CRYOPRESERVATION; GRAPEFRUIT; GRAPEFRUIT JUICE; LOW TEMPERATURE; PLANT CHILLING INJURY; QUALITY CONTROL; STORAGE TEMPERATURE; TASTE;

BIOACTIVE COMPOUNDS; CHILLING INJURY; CITRUS; GRAPEFRUIT; TEMPERATURE CONDITIONING;

ADULT; CAROTENOIDS; CITRUS PARADISI; COLD TEMPERATURE; FEMALE; FLAVONOIDS; FOOD PRESERVATION; FOOD STORAGE; FRUIT; HUMANS; MALE; MIDDLE AGED; PLANT EXTRACTS; QUALITY CONTROL; TASTE;

EID: 84892147465     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.043     Document Type: Article

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