Use of wild genotypes in breeding program increases strawberry fruit sensorial and nutritional quality

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 18, 2014, Pages 3944-3953

  Diamanti, Jacopo ^a   Mazzoni, Luca ^a   Balducci, Francesca ^a   Cappelletti, Roberto ^a   Capocasa, Franco ^a   Battino, Maurizio ^a   Dobson, Gary ^b   Stewart, Derek ^b   Mezzetti, Bruno ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

Author keywords

anthocyanins; breeding; Fragaria virginiana subsp. glauca; polyphenols; profiling

Indexed keywords

ANTHOCYANINS; PLANTS (BOTANY); FLAVONOIDS;

ANTIOXIDANT CAPACITY; BREEDING; COMPOSITIONAL CHARACTERISTICS; FRAGARIA; NUTRITIONAL QUALITIES; POLYPHENOLS; PROFILING; STRAWBERRY CULTIVARS;

FRUITS;

FLAVORING AGENT; POLYPHENOL;

BREEDING; CHEMISTRY; FRAGARIA; FRUIT; GENETICS; GENOTYPE; HUMAN; NUTRITIONAL VALUE; TASTE;

BREEDING; FLAVORING AGENTS; FRAGARIA; FRUIT; GENOTYPE; HUMANS; NUTRITIVE VALUE; POLYPHENOLS; TASTE;

FRAGARIA VIRGINIANA SUBSP. GLAUCA; FRAGARIA X ANANASSA;

EID: 84900346282     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf500708x     Document Type: Article

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