Changes in Polyphenol Content and Coloration of Apple Fruits over Time
نویسندگان
چکیده
منابع مشابه
Polyphenol variability in the fruits and juices of a cider apple progeny.
BACKGROUND Polyphenols have a favourable antioxidant potential on human health, suggesting that their high content in apple is responsible for the beneficial effects of apple consumption. They are also linked to the quality of apple juices and ciders since they are predominantly responsible for astringency, bitterness and colour. Major phenolic compounds were quantified by liquid chromatography...
متن کاملThe Effect of Chemical Thinning on Seasonal Changes of Mineral Nutrient Concentrations in Leaves and Fruits of ‘Soltani’ Apple Trees
ABSTRACT- The purpose of this study was to elucidate the effects of chemical thinning on seasonal variations of leaf and fruit mineral compositions of ‘Soltani’ apple trees. Treatments, including unthinned control, naphthalene acetic acid (NAA) at 5 and 10 mg L-1, naphthaeneacetamide (NAD) at 25 and 50 mg L-1, benzyladenine (BA) at 50 and 100 mg L-1 and carbaryl at 500 and 1000 mg L-1 were appl...
متن کاملHistorical changes in the mineral content of fruits and vegetables
Implies that a balance of the different essential nutrients is necessary for maintaining health. The eight minerals that are usually analysed are Na, K, Ca, Mg, P, Fe, Cu, Zn. A comparison of the mineral content of 20 fruits and 20 vegetables grown in the 1930s and the 1980s (published in the UK Government’s Composition of Foods tables) shows several marked reductions in mineral content. Shows ...
متن کاملExpression of Genes Affecting Skin Coloration and Sugar Accumulation in Apple Fruits at Ripening Stages in High Temperatures
High temperature is one of the most important environmental factors that affect the successful cultivation of apple (Malus × domestica Borkh). The expression of genes related with anthocyanin synthesis and sugar accumulation by high temperature treatment was investigated in the fruits of “Fuji” apple at different developmental stages in different temperature conditions through realtime PCR. In ...
متن کاملEvaluation of Polyphenol Content and Antioxidant Capacity of Fruits and Vegetables Using a Modified Enzymatic Extraction.
Fruits and vegetables are considered a good source of polyphenols and antioxidant capacities which are beneficial in protecting the human body against damage induced by reactive species. The objective of this work is to conduct an assessment of the polyphenol content and antioxidant activities of different fruit (kiwi, pear, green apple, raspberry, blackberry, strawberry and blueberry) and vege...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: food preservation science
سال: 1998
ISSN: 2186-1277,1344-1213
DOI: 10.5891/jafps.24.103