Determination of Post-Harvest Biochemical Composition, Enzymatic Activities, and Oxidative Browning in 14 Apple Cultivars

Phenolic compounds in fruit provide human health benefits, and they contribute to color, taste, and the preservation of post-harvest fruit quality. Phenolic compounds also serve as modifiers of enzymatic activity, whether inhibition or stimulation. Polyphenol oxidases (PPO) and peroxidases (POD) use...

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Detalles Bibliográficos
Autores principales: Serra, Sara, Anthony, Brendon, Boscolo Sesillo, Francesca, Masia, Andrea, Musacchi, Stefano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7831482/
https://www.ncbi.nlm.nih.gov/pubmed/33477632
http://dx.doi.org/10.3390/foods10010186

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7831482/
https://www.ncbi.nlm.nih.gov/pubmed/33477632
http://dx.doi.org/10.3390/foods10010186

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