Influence of postharvest treatments on qualitative and chemical parameters of Tarocco blood orange fruits to be used for fresh chilled juice

Food Chemistry

Volumn 230, Issue , 2017, Pages 441-447

  Pannitteri, C ^a   Continella, A ^a   Lo Cicero, L ^a   Gentile, A ^a   La Malfa, S ^a   Sperlinga, E ^b   Napoli, E M ^b   Strano, T ^b   Ruberto, G ^b   Siracusa, L ^b  

^a UNIVERSITY OF CATANIA   (Italy)

^b CNR   (Italy)

Author keywords

Anthocyanins; Chemical markers; Citrus sinensis L.; Cold treatment; Pigmentation; Shelf life

Indexed keywords

ANTHOCYANINS; BLOOD; COMMERCE; FRUIT JUICES; FRUITS; PLANTS (BOTANY);

CHEMICAL MARKERS; CITRUS SINENSIS; COLD TREATMENTS; PIGMENTATION; SHELF LIFE;

CITRUS FRUITS;

ANTHOCYANIN; ASCORBIC ACID; PLANT EXTRACT;

ARTICLE; BLOOD ORANGE; CHEMICAL PARAMETERS; COLD TREATMENT; FRUIT STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORANGE (FRUIT); ORANGE JUICE; POSTHARVEST PERIOD; SHELF LIFE; ANALYSIS; CHEMISTRY; FRUIT; FRUIT AND VEGETABLE JUICE; SWEET ORANGE;

ANTHOCYANINS; CITRUS SINENSIS; FRUIT; FRUIT AND VEGETABLE JUICES; PLANT EXTRACTS;

EID: 85015636807     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.041     Document Type: Article

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