High Oxygen Treatment Increases Antioxidant Capacity and Postharvest Life of Strawberry Fruit
The antioxidant capacity, total phenolics, volatile compounds, and postharvest quality of strawberry fruit were evaluated after storage in high oxygen atmospheres (40, 60, 80, and 100 kPa) during 14 days at 5 °C. Strawberries stored at high oxygen atmospheres (>40 kPa) showed higher antioxidant c...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2007-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/43764 |