Total Phenolic Concentration and Browning Susceptibility in a Collection of Different Varietal Types and Hybrids of Eggplant: Implications for Breeding for Higher Nutritional Quality and Reduced Browning

@article{Prohens2007TotalPC,
  title={Total Phenolic Concentration and Browning Susceptibility in a Collection of Different Varietal Types and Hybrids of Eggplant: Implications for Breeding for Higher Nutritional Quality and Reduced Browning},
  author={J. Prohens and A. Rodr{\'i}guez-Burruezo and M. Raig{\'o}n and F. Nuez},
  journal={Journal of the American Society for Horticultural Science},
  year={2007},
  volume={132},
  pages={638-646}
}
  • J. Prohens, A. Rodríguez-Burruezo, +1 author F. Nuez
  • Published 2007
  • Chemistry
  • Journal of the American Society for Horticultural Science
  • Phenolic compounds have numerous beneficial effects on human health. In consequence, the development of new varieties with higher content of phenolics is of interest for the improvement of the nutritional quality of eggplant (Solanummelongena L.). However, the oxidation of eggplant phenolics causes browning of the cut surfaces of the fruit and reduces its apparent quality. The authors investigated the relationship among, as well as the variation and heritability of, the content of phenolics… CONTINUE READING
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