Effects of temperature and photoperiod on sensory quality and contents of glucosinolates, flavonols and vitamin C in broccoli florets

Food Chemistry

Volumn 172, Issue , 2015, Pages 47-55

  Mølmann, Jrgen A B ^a   Steindal, Anne L H ^a,b   Bengtsson, Gunnar B ^c   Seljåsen, Randi ^a   Lea, Per ^c   Skaret, Josefine ^c   Johansen, Tor J ^a  

^a NORWEGIAN INSTITUTE OF BIOECONOMY RESEARCH   (Norway)

^b UNIVERSITY OF TROMSØ   (Norway)

^c NOFIMA   (Norway)

Author keywords

Ascorbic acid; Brassica oleracea; Broccoli; Flavonols; Glucosinolates; L. var. italica Plenck; Photoperiod; Sensory attributes; Temperature

Indexed keywords

ASCORBIC ACID; FLAVONOIDS; GREENHOUSES; PLANTS (BOTANY);

BRASSICA OLERACEA; BROCCOLI; FLAVONOLS; GLUCOSINOLATES; L. VAR. ITALICA PLENCK; PHOTOPERIOD; SENSORY ATTRIBUTES;

TEMPERATURE;

ASCORBIC ACID; FLAVONOL DERIVATIVE; GLUCOSINOLATE; KAEMPFEROL; PLANT MEDICINAL PRODUCT; QUERCETIN;

ARTICLE; BITTER TASTE; BRASSICA OLERACEA; BROCCOLI; BUD; CIRCADIAN RHYTHM; CLIMATE; CULTIVAR; DAY LENGTH; FLORET; HIGH TEMPERATURE; LATITUDE; LOW TEMPERATURE; NONHUMAN; PHOTOPERIODICITY; PHYTOTRON; PLANT GROWTH; SEEDLING; TEMPERATURE SENSITIVITY; BRASSICA; CHEMISTRY; HUMAN; RADIATION RESPONSE; TASTE; TEMPERATURE;

ASCORBIC ACID; BRASSICA; FLAVONOLS; GLUCOSINOLATES; HUMANS; PHOTOPERIOD; TASTE; TEMPERATURE;

EID: 84907661966     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.015     Document Type: Article

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