Increasing Catechin and Procyanindin Accumulation in High-CO2-Treated Fragaria vesca Strawberries-Reference-Cited by-同舟云学术

Increasing Catechin and Procyanindin Accumulation in High-CO2-Treated Fragaria vesca Strawberries

Published:2012-07-20 Issue:30 Volume:60 Page:7489-7496
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Blanch María¹,Alvarez Inma¹,Sanchez-Ballesta María T.¹,Escribano María I.¹,Merodio Carmen¹

Affiliation:

1. Department of Characterization, Quality and Security and ‡Unit Service of Analytical Techniques, Instrumentation and Microbiology (USTA), Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, Madrid 28040, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf301547t

Reference40 articles.

1. Effect of combinations of hot water dips, biological control and controlled atmospheres for control of gray mold on harvested strawberries

2. The effects of high CO2 levels on anthocyanin composition, antioxidant activity and soluble sugar content of strawberries stored at low non-freezing temperature

3. Involvement of the phenylpropanoid pathway in the response of table grapes to low temperature and high CO2 levels

4. Changes in Strawberry Anthocyanins and Other Polyphenols in Response to Carbon Dioxide Treatments

5. Impact of low-temperature stress on general phenylpropanoid and anthocyanin pathways: Enhancement of transcript abundance and anthocyanin pigmentation in maize seedlings

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