Effects of relative air humidity on the phenolic compounds contents and coloration in the ‘Fuji’ apple (Malus domestica Borkh.) peel

Author:

Zhang Mengxia,Zhang Guojing,You Yaohua,Yang Chengquan,Li Pengmin,Ma Fengwang

Funder

National Nature Science Foundation of China

Publisher

Elsevier BV

Subject

Horticulture

Reference39 articles.

1. Effects of UV-B irradiation on phenolic compound accumulation and antioxidant activity in ‘Jonathan’ apple influenced by bagging, temperature and maturation;Bakhshi;J. Food Agric. Environ.,2006

2. Phenolic compounds in plants and agri-industrial by-products: antioxidant activity occurrence, and potential uses;Balasundram;Food Chem.,2006

3. Polyphenols: chemistry dietary sources, metabolism, and nutritional significance;Bravo;Nutr. Rev.,1998

4. Effects of fruit bagging on the contents of phenolic compounds in the peel and flesh of ‘Golden Delicious’, ‘Red Delicious’, and ‘Royal Gala’ apples;Chen;Sci. Hortic.,2012

5. Purpling in maize hybrids as influenced by temperature and soil phosphorus;Cobbina;Agron. J.,1987

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