The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage

Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanidin deriva...

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Detalles Bibliográficos
Autores principales: Wu, Jie, Liu, Wen, Yuan, Li, Guan, Wen-Qiang, Brennan, Charles S., Zhang, Yang-Yong, Zhang, Jie, Wang, Zhi-Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5507880/
https://www.ncbi.nlm.nih.gov/pubmed/28701702
http://dx.doi.org/10.1038/s41598-017-04778-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5507880/
https://www.ncbi.nlm.nih.gov/pubmed/28701702
http://dx.doi.org/10.1038/s41598-017-04778-3

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