Controlled atmosphere-induced changes in pH and organic acid metabolism may affect color of stored strawberry fruit
- 30 August 1999
- journal article
- Published by Elsevier in Postharvest Biology and Technology
- Vol. 17 (1) , 19-32
- https://doi.org/10.1016/s0925-5214(99)00023-x
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Rapid Determination of Sugars, Nonvolatile Acids, and Ascorbic Acid in Strawberry and Other FruitsJournal of Agricultural and Food Chemistry, 1997
- Changes in Strawberry Anthocyanins and Other Polyphenols in Response to Carbon Dioxide TreatmentsJournal of Agricultural and Food Chemistry, 1997
- Effect of polysaccharides on the colour of anthocyaninsFood Chemistry, 1995
- Postharvest color development of strawberries: Influence of maturity, temperature and lightCanadian Journal of Plant Science, 1993
- Intracellular pH: Measurement and Importance in Cell ActivityAnnual Review of Plant Biology, 1989
- CO2 and intracellular pHPlant, Cell & Environment, 1985
- COLOR QUALITY OF FROZEN STRAWBERRIES: EFFECT OF ANTHOCYANIN, pH, TOTAL ACIDITY AND ASCORBIC ACID VARIABILITYJournal of Food Science, 1970
- Changes in the Anthocyanin Pigments of Raspberries During Processing and StorageJournal of Food Science, 1965
- On the Relation between Spectral Changes and pH of the Anthocyanin Pelargonidin 3-Monoglucoside1Journal of the American Chemical Society, 1953
- Color Change of Strawberry Anthocyanin with D-GlucoseScience, 1949