Weather variability influences color and phenolic content of pigmented baby leaf lettuces throughout the season

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 6, 2015, Pages 1673-1681

  Marin, Alicia ^a   Ferreres, Federico ^a   Barberá, Gonzalo G ^b   Gil, María I ^a  

^a Quality Safety and Bioactivity of Plant Foods Group Food Science and Technology Department   (Spain)

^b RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

anthocyanins; environmental conditions; flavonoids; genotypes; Lactuca sativa; phenolic acids

Indexed keywords

ANTHOCYANINS; BIOCHEMISTRY; CLIMATE CHANGE; COLOR; FLAVONOIDS; LOSSES; ORGANIC ACIDS; PLANTS (BOTANY);

ANTHOCYANIN ACCUMULATION; COLORIMETRIC MEASUREMENT; ENVIRONMENTAL CONDITIONS; GENOTYPES; LACTUCA SATIVA; PHENOLIC ACIDS; PHENOLIC COMPOSITION; POSITIVE CORRELATIONS;

COLORIMETRY;

LACTUCA; LACTUCA SATIVA; QUERCUS RUBRA;

ANTHOCYANIN; FLAVONOID; PHENOL DERIVATIVE; PIGMENT;

CHEMISTRY; COLOR; GENETICS; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; LETTUCE; PLANT LEAF; SEASON; TEMPERATURE; WEATHER;

ANTHOCYANINS; COLOR; FLAVONOIDS; GENOTYPE; LETTUCE; PHENOLS; PIGMENTS, BIOLOGICAL; PLANT LEAVES; SEASONS; TEMPERATURE; WEATHER;

EID: 84923247233     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00120     Document Type: Article

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