| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539333 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Phenolics decreased in the peel and increased in the flesh during cold storage. ⺠1-MCP treatment resulted in lower chlorogenic acid, procyanidin B2, catechin and epicatechin. ⺠Quercetin 3-galactoside and quercetin 3-glucoside increased due to CA storage. ⺠Antioxidant activity increased during storage. ⺠1-MCP decreased antioxidant activity in the peel tissue.
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Authors
Nga T.T. Hoang, John B. Golding, Meredith A. Wilkes,