A new sunburned apple category browning under conventional and organic management: phenolic compounds and antioxidant capacity in cold storage
作者: Jose Antonio YuriAmalia NeiraMauricio FuentesBarbara SaezIvan Razmilic
作者单位: 1Centro de Pomáceas, Facultad de Ciencias Agrarias, Universidad de Talca, Chile
2Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Talca, Chile
3Instituto de Química de Recursos Naturales, Universidad de Talca, Chile
刊名: Journal of Applied Botany and Food Quality, 2019, Vol.92
来源数据库: Julius Kühn-Institut
DOI: 10.5073/JABFQ.2019.092.040
原始语种摘要: The effect of mild sunburn damage on three apple cultivars: Brookfield®, Granny Smith and Fuji from conventional and organic orchards in the 6th Region of Chile were evaluated in 2012/2013. Total and specific phenols, antioxidant capacity and ripeness of the fruit were assessed at harvest and different time of conventional cold storage: after one, two and four months. According to the results, the peel of all the cultivars have their own property and the response to sunburn damage is independent of the type of management. Phenolic compounds content in the peel of sun-damaged apples at harvest was twice as high in comparison with the peel of healthy fruit. After four months, the apples with mild damage under this conditionhad higher phenolic compounds and antioxidant content than healthy...
全文获取路径: JKI 

  • apple 苹果
  • browning 褐色氧处理
  • sunburned 晒伤的
  • antioxidant 抗氧化剂
  • capacity 电容量
  • phenolic 苯酚的
  • management 管理
  • category 
  • harvest 收获
  • organic 有机的