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The role of phenolics in the postharvest physiology of fruits and vegetables. Browning reactions and fungal diseases  [1994]

Lattanzio, V. Cardinali, A. (Bari Univ. (Italy). Istituto di Agronomia Generale e Coltivazioni Erbacee) Palmieri, S. (Istituto Sperimentale per le Colture Industriali, Bologna (Italy))

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Abstract
During the processing and storage of fruits and vegetables the reactivity of phenolic compounds, often coupled with the activity of polyphenol oxidase, is responsible for some phenomena affecting the colour, taste and nutritional value of the plant products. In addition, this reactivity can affect the resistance characteristics of fruits and vegetables against storage fungi. This paper reviews: (i) the role and the metabolism of preexisting phenolics during the cold storage of fruits and vegetables; (ii) the metabolism of the same compounds in stored plant material affected by physiological and fungal diseases; (iii) the potential practical application of these natural substances as fungicides and/or biochemical markers which can lead to improvements in storage technologies of fresh fruits and vegetables
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Other subjects

  • technologie apres recolte
  • metabolisme
  • oscurecimiento
  • fongicide
  • color
  • fisiologia postcosecha
  • control de enfermedades
  • resistance aux maladies
  • couleur
  • compuestos fenolicos
  • valeur nutritive
  • stockage au froid
  • fungicidas
  • hortalizas
  • fruits
  • enfermedades fungosas
  • frutas
  • compose phenolique
  • brunissement
  • enzyme
  • tecnologia postcosecha
  • resistencia a la enfermedad
  • maladie fongique
  • flaveur
  • legume
  • enzimas
  • physiologie apres recolte
  • metabolismo
  • qualite
  • controle de maladies
  • valor nutritivo
  • aroma
  • almacenamiento en frigorificos
  • calidad

From the journal

Italian Journal of Food Science (Italy)

ISSN : 1120-1770

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Other information

Language : English

Type : Conference

In AGRIS since : 1995

Volume : 6

Issue : 1

Start Page : 3

End Page : 22

All titles :

" The role of phenolics in the postharvest physiology of fruits and vegetables. Browning reactions and fungal diseases "