Influence of hot water dip on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during storage

The influence of hot water dips (50, 52 and 54  for 3 min) on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during 60 days' storage at 10  was investigated. Hot water dips did not affect fruit quality attributes as well as ascorbic acid content, and 50  treatmen...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 6 vom: 03. Dez., Seite 511-21
1. Verfasser:	Shen, Yan (VerfasserIn)
Weitere Verfasser:	Zhong, Liezhou, Sun, Yujing, Chen, Jianchu, Liu, Donghong, Ye, Xingqian
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2013
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Research Support, Non-U.S. Gov't Hot water dip antioxidant capacity flavonoids phenolic acids total phenolics Antioxidants Coumaric Acids Flavonoids mehr... Phenols Water 059QF0KO0R Ascorbic Acid PQ6CK8PD0R