Possible Influences of Water Loss and Polyphenol Oxidase Activity on Anthocyanin Content and Discoloration in Fresh Ripe Strawberry (cv. Oso Grande) During Storage at 1 °C
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb09069.x/fullpdf
Reference42 articles.
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2. Mode of action of plastic film in extending life of lemon and bell pepper fruits by alleviation of water stress;Ben-Yehoshua;Plant Physiol,1983
3. Activity of phenylalanine ammonia-lyase (PAL) and concentrations of anthocyanins and phenolics in developing strawberry fruit;Cheng;I Amer Soc Hort Sci,1991
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