Effects of storage temperature and duration on chemical properties, proximate composition and selected bioactive components of pomegranate (Punica granatum L.) arils

LWT

Volumn 57, Issue 2, 2014, Pages 508-515

  O'Grady, L ^a   Sigge, G ^a   Caleb, O J ^a   Opara, Umezuruike Linus ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Anthocyanins; Fresh cut; Pomegranate arils; Vitamin C

Indexed keywords

ASCORBIC ACID; FOOD STORAGE; NUTRITION; PLANTS (BOTANY);

BIOACTIVE COMPONENTS; FRESH-CUT; NUTRITIONAL COMPOSITIONS; POMEGRANATE ARIL; PROXIMATE COMPOSITIONS; PUNICA GRANATUM L; STORAGE TEMPERATURES; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLIDS; VITAMIN C;

ANTHOCYANINS;

LYTHRACEAE; PUNICA GRANATUM;

EID: 84896548015     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.030     Document Type: Article

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