Influence of storage temperature and low‐temperature conditioning on the levels of health‐promoting compounds in Rio Red grapefruit

Commercial operations use low‐temperature conditioning of citrus fruits to reduce the incidence of chilling injury (CI) during cold storage and quarantine treatments. Rio Red grapefruits (Citrus paradisi Macf) were stored for 12 weeks at 11°C or 5°C; an additional set was temperature conditioned at...

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Detalles Bibliográficos
Autores principales: Chaudhary, Priyanka R., Yu, Xiang, Jayaprakasha, Guddadarangavvanahally K., Patil, Bhimanagouda S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448389/
https://www.ncbi.nlm.nih.gov/pubmed/28572940
http://dx.doi.org/10.1002/fsn3.429

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448389/
https://www.ncbi.nlm.nih.gov/pubmed/28572940
http://dx.doi.org/10.1002/fsn3.429

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