Vacuum infiltration of putrescine enhances bioactive compounds and maintains quality of blood orange during cold storage

Food Chemistry

Volumn 227, Issue , 2017, Pages 1-8

  Habibi, Fariborz ^a   Ramezanian, Asghar ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

Anthocyanin; Antioxidant activity; Ascorbic acid; Postharvest; Total phenolic content

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; BLOOD; CITRUS FRUITS; COLD STORAGE; FRUITS; ORGANIC ACIDS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; FRUIT FIRMNESS; POSTHARVEST; SOLUBLE SOLIDS; TITRATABLE ACIDITY; TOTAL PHENOLIC CONTENT; VACUUM INFILTRATION;

FOOD STORAGE;

ANTHOCYANIN; ASCORBIC ACID; PHENOL; PUTRESCINE; ANTIOXIDANT; FOOD PRESERVATIVE; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BLOOD ORANGE; CONTROLLED STUDY; CRYOPRESERVATION; CULTIVAR; FRUIT FIRMNESS; ORANGE (FRUIT); PH; SHELF LIFE; VACUUM; WEIGHT; CHEMISTRY; COLD; DEVICES; EVALUATION STUDY; FOOD PRESERVATION; FOOD STORAGE; FRUIT; PROCEDURES; QUALITY CONTROL; SWEET ORANGE;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; CITRUS SINENSIS; COLD TEMPERATURE; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD STORAGE; FRUIT; PHENOLS; PUTRESCINE; QUALITY CONTROL; VACUUM;

EID: 85009840457     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.01.057     Document Type: Article

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