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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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 6 vom: 03. Dez., Seite 511-21
Auteur principal:	Shen, Yan (Auteur)
Autres auteurs:	Zhong, Liezhou, Sun, Yujing, Chen, Jianchu, Liu, Donghong, Ye, Xingqian
Format:	Article en ligne
Langue:	English
Publié:	2013
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Research Support, Non-U.S. Gov't Hot water dip antioxidant capacity flavonoids phenolic acids total phenolics Antioxidants Coumaric Acids Flavonoids plus... Phenols Water 059QF0KO0R Ascorbic Acid PQ6CK8PD0R