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Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges

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Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges

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Carmona, L.; Alquézar-García, B.; Diretto, G.; Sevi, F.; Malara, T.; Lafuente, MT.; Peña Garcia, L. (2021). Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges. Food Chemistry. 342:1-12. https://doi.org/10.1016/j.foodchem.2020.128334

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Title: Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges
Author: Carmona, Lourdes Alquézar-García, Berta Diretto, Gianfranco Sevi, Filippo Malara, Tatiane Lafuente, M. Teresa PEÑA GARCIA, LEANDRO
UPV Unit: Universitat Politècnica de València. Instituto Universitario Mixto de Biología Molecular y Celular de Plantas - Institut Universitari Mixt de Biologia Molecular i Cel·lular de Plantes
Issued date:
Abstract:
[EN] Anthocyanins are pigments present in blood oranges which can be enriched by post-harvest cold storage. Additionally, citrus fruits contain appreciable levels of other flavonoids, whose content increases under postharvest ...[+]
Subjects: Phytochemicals , Flavonoid biosynthesis , Heat conditioning , Citrus , Health
Copyrigths: Cerrado
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2020.128334
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodchem.2020.128334
Project ID:
FAPESP/2014/12616-9
FAPESP/2014/23447-3
Thanks:
This work was supported by the Sao Paulo Research Foundation (FAPESP, Brazil) project FAPESP 2014/12616-9 and Fundecitrus. LC was funded by FAPESP grant (2014/23447-3). FS acknowledges a Ph.D. fellowship from the University ...[+]
Type: Artículo

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