Impact of cultivar, growth temperature and developmental stage on phenolic compounds and ascorbic acid in purple and yellow potato tubers

Author:

Gutiérrez-Quequezana Liz,Vuorinen Anssi L.,Kallio Heikki,Yang Baoru

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Allen, M. R., Dube, O. P., Solecki, W., Aragón-Durand, F., Cramer, W., Humphreys, S., et al. (2018). IPCC: Special Report: Global Warming of 1.5 °C. Masson-Delmotte, V., P. Zhai, H.-O. Pörtner, D. Roberts, J. Skea, P.R. Shukla, A. Pirani, W. Moufouma-Okia, C. Péan, R. Pidcock, S. Connors, J.B.R. Matthews, Y. Chen, X. Zhou, M.I. Gomis, E. Lonnoy, T. Maycock, M. Tignor, and T. Waterfield (Eds.). Chapter 1: Framing and Context (pp. 49–91). in press. https://www.ipcc.ch/site/assets/uploads/sites/2/2019/02/SR15_Chapter1_Low_Res.pdf.

2. Gene expression changes related to the production of phenolic compounds in potato tubers grown under drought stress;André;Phytochemistry,2009

3. Chlorogenic acid, anthocyanin and flavan-3-ol biosynthesis in flesh and skin of Andean potato tubers (Solanum tuberosum subsp. andigena);Ariel Valiñas;Food Chemistry,2017

4. Anthocyanin biosynthesis in gerbera cultivar “Estelle” and its acyanic sport “Ivory”;Bashandy;Planta,2015

5. Changes in ascorbate and associated gene expression during development and storage of potato tubers (Solanum tuberosum L.);Blauer;Postharvest Biology and Technology,2013

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