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RESEARCH PRODUCT
The Influence of Film and Storage on the Phenolic and Antioxidant Properties of Red Raspberries (Rubus idaeus L.) cv. Erika
Angelo Maria GiuffrèPaola RizzoVincenzo SicariLamia LouadjEmanuela De Salvosubject
0106 biological sciencesAntioxidantPhysiologyDPPHmedicine.medical_treatmentClinical BiochemistrypackagingShelf life01 natural sciencesBiochemistryArticlepost-harvestchemistry.chemical_compound0404 agricultural biotechnologymedicinePolyethylene terephthalateFood scienceMolecular Biologyrubussmall fruitbiologylcsh:RM1-95004 agricultural and veterinary sciencesCell Biologybiology.organism_classificationAscorbic acid040401 food sciencenanoactive filmBlowing a raspberryshelf-lifelcsh:Therapeutics. PharmacologyPETchemistryAnthocyaninRubus010606 plant biology & botanyraspberrydescription
In this paper, the effect of the packaging material and storage method on red raspberries produced at Reggio Calabria (Italy) was studied. For this purpose, the fruits were stored immediately after harvest in different conditions: in the fridge at 1 °
year | journal | country | edition | language |
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2019-07-01 | Antioxidants |