Effects of postharvest curing treatment on flesh colour and phenolic metabolism in fresh-cut potato products

Food Chemistry

Volumn 169, Issue , 2015, Pages 246-254

  Wang, Qingguo ^a   Cao, Yu ^a   Zhou, Lili ^a   Jiang, Cai Zhong ^b   Feng, Yanyan ^a   Wei, Shaochong ^a  

^a SHANDONG AGRICULTURAL UNIVERSITY   (China)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Browning; Curing; Fresh cut potato; Phenolic metabolism

Indexed keywords

COLOR; METABOLISM; PHYSIOLOGY;

BROWNING; CHLOROGENIC ACIDS; FRESH-CUT; PHENOLIC CONTENT; PHENOLIC METABOLISMS; POTATO PRODUCTS; PROTOCATECHUIC ACID; TOTAL PHENOLICS; POSTHARVEST;

CURING;

CATECHOL OXIDASE; CHLOROGENIC ACID; GALLIC ACID; PHENYLALANINE AMMONIA LYASE; PROTOCATECHUIC ACID; PHENOL; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE;

ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; ENZYME ACTIVITY; FOOD ANALYSIS; FRUIT COLOR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PLANT METABOLISM; POSTHARVEST PERIOD; POTATO; COLOR; METABOLISM; PLANT BROWNING; CHEMISTRY; FOOD PRESERVATION; PLANT TUBER;

CATECHOL OXIDASE; CHLOROGENIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FOOD PRESERVATION; HYDROXYBENZOATES; PHENOLS; PLANT TUBERS; SOLANUM TUBEROSUM;

EID: 84906690443     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.011     Document Type: Article

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