Changes in the content of polyphenolic acids and carotenoids in zucchini squash fruits (Cucurbita pepo var. giromontina Alef) in relation to the maturity stage and storage conditions
2002
Gajewski M. | Roslon, W. (Warsaw Agricultural University (Poland). Dept. of Vegetable and Medicinal Plants)
Fruits were harvested at three maturity stages and then stored for two weeks at 6 and 3 deg C in normal and controlled atmosphere (CA). Polyphenolic acids content depended on the maturity stage and increased during storage by about 30-40 percent. Lower temperature of storage and lower level of oxygen resulted in higher accumulation of polyphenolic acids then higher temperature and a normal level of oxygen. Content of carotenoids decreased by about 40 percent after storage. In temperature of 6 deg C the content of carotenoids was about 40 percent lower than in 3 deg C. The maturity stage and CA showed a smaller effect on carotenoids than on polyphenolic acids content
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