Bagging cv. Fuji, Raku Raku Apple Fruit Affects Their Phenolic Profile and Antioxidant Capacity
Author:
Publisher
Springer Science and Business Media LLC
Subject
Horticulture
Link
http://link.springer.com/content/pdf/10.1007/s10341-020-00475-0.pdf
Reference28 articles.
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3. Chen C, Zhang D, Wang Y, Li P, Ma F (2012) Effects of fruit bagging on the contents of phenolic compounds in the peel and flesh of ‘Golden Delicious’, ‘Red Delicious’, and ‘Royal Gala’ apples. Sci Hortic 142:68–73
4. Chung H‑S, Moon K‑D, Chung S‑K, Choi J‑U (2005) Control of internal browning and quality improvement of ‘Fuji’ apples by stepwise increase of CO2 level during controlled atmosphere storage. J Sci Food Agric 85(5):883–888
5. Coseteng M, Lee C (1987) Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning. J Food Sci 52(4):986–989
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