6533b863fe1ef96bd12c7953

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 Salvo

subject

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 & botanyraspberry

description

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 &deg

10.3390/antiox8080254http://dx.doi.org/10.3390/antiox8080254