Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits

Journal of Food Science

Volumn 79, Issue 10, 2014, Pages S2107-S2116

  Cavender, George ^a   Liu, Mingyang ^a   Hobbs, Deborah ^b   Frei, Balz ^b   Strik, Bernadine ^c   Zhao, Yanyun ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b OREGON STATE UNIVERSITY   (United States)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

Blackberries; Organic production; Physicochemical quality; Phytonutrients; Sensory

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; CARBOHYDRATE; PHENOL DERIVATIVE;

CHEMISTRY; FRUIT; ORGANIC FARMING; RUBUS; WEED;

ANTHOCYANINS; ANTIOXIDANTS; CARBOHYDRATES; FRUIT; ORGANIC AGRICULTURE; PHENOLS; PLANT WEEDS; RUBUS;

EID: 84907958765     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12639     Document Type: Article

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