Further evaluation of a new method to investigate antimicrobial, colour retainment and slice healing properties of cucumber ( <i>Cucumis sativus</i> L.) shows differences between conventional and organic production systems in inter-laboratory comparison trials-Reference-Cited by-同舟云学术

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Further evaluation of a new method to investigate antimicrobial, colour retainment and slice healing properties of cucumber ( Cucumis sativus L.) shows differences between conventional and organic production systems in inter-laboratory comparison trials

Published:2024-06-30 Issue:3 Volume:40 Page:173-189
ISSN:0144-8765
Container-title:Biological Agriculture & Horticulture
language:en
Short-container-title:Biological Agriculture & Horticulture

Author:

Zeise Johanna¹,Fritz Jürgen¹²,Rodas Gaitán Heberto¹,Rembiałkowska Ewa³,Kazimierczak Renata³,Andersen Jens-Otto⁴

Affiliation:

1. Department of Organic Farming and Cropping Systems, University of Kassel, Witzenhausen, Germany

2. Department of Agroecology and Organic Farming, University of Bonn, Bonn, Germany

3. Department of Functional and Organic Food, WULS, Warszawa, Poland

4. Biodynamic Research Association, Galten, Denmark

Funder

Software AG – Stiftung, Darmstadt, Germany

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/01448765.2024.2353681

Reference59 articles.

1. HPLC–ESI-Q-TOF-MS for a comprehensive characterization of bioactive phenolic compounds in cucumber whole fruit extract

2. Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses

3. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

4. Microbial growth in fresh-cut lettuce increases when wound-induced phenolic accumulation is suppressed

5. Influence of Industrial and Alternative Farming Systems on Contents of Sugars, Organic Acids, Total Phenolic Content, and the Antioxidant Activity of Red Beet (Beta vulgaris L. ssp. vulgaris Rote Kugel)

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