The effects of low-dose gamma irradiation and storage time on carotenoids, antioxidant activity, and phenolics in the potato cultivar atlantic

Author:

Blessington Tyann,Miller J. Creighton,Nzaramba M. Ndambe,Hale Anna L.,Redivari Lavanya,Scheming Douglas C.,Hallman Guy J.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Plant Science

Reference23 articles.

1. Al-Saikhan MS. 1994. Genotypic and environmental factors influencing flesh color, carotene content, total carotenoids, total phenolics and antioxidant activity in potato (Solanum tuberosum, L.). M.S. Thesis. Texas A&M Univ, College Station, Texas, USA.

2. Al-Saikhan MS. 2000. Antioxidants, proteins, and carotenoids in potato (Solanum tuberosum, L.). Ph.D. Dissertation. Texas A&M Univ, College Station, Texas, USA.

3. Ames BM, MK Shigena and TM Hagen. 1993. Oxidants, antioxidants and the degenerative diseases of aging. Proc Natl Acad Sci USA 90:7915–7922.

4. Bergere WWA. 1981. Investigation of the contents of phenolic and alkaloidal compounds of gamma irradiated potatoes during storage. Food Chem 7:47–61.

5. Blankenship SM and CR Unrath. 1988. PAL and ethylene content during maturation of red and golden delicious apples. Phytochemistry 27:1001–1003.

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