Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit

@inproceedings{AyalaZavala2004EffectOS,
  title={Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit},
  author={Jes{\'u}s Fernando Ayala-Zavala and Shiow Ying Wang and Chien Yi Wang and Gustavo A Gonz{\'a}lez-Aguilar},
  year={2004}
}
The antioxidant capacity (measured as oxygen radical absorbance capacity, ORAC), total anthocyanins, total phenolics, aroma compounds, and postharvest quality of strawberry fruit (Fragaria x ananassa cv. Chandler) kept at 0 C, 5 C, and 10 C were investigated. Strawberry fruit stored at 10 C or 5 C showed higher antioxidant capacity, total phenolics, and anthocyanins than those stored at 0 C. However, the postharvest life based on overall quality was longer at 0 C than at 5 C or 10 C. The… CONTINUE READING
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