The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue

@inproceedings{Reyes2006TheII,
  title={The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue},
  author={L. Fernando Reyes and Jorgelina Villarreal and Luis A. Cisneros-Zevallos},
  year={2006}
}
Wounding of fresh produce may elicit an increase in antioxidant capacity associated with wound-induced phenolic compounds. However, there have been no reports on the wounding response of different types of fresh produce. Changes in antioxidant capacity, total soluble phenolics, ascorbic acid, total carotenoids and total anthocyanins were evaluated after wounding in zucchini, white and red cabbage, iceberg lettuce, celery, carrot, parsnips, red radish, sweetpotato and potatoes. Phenolic changes… CONTINUE READING