Article
Insights in the Fruit Flesh Browning Mechanisms in Solanum melongena Genetic Lines with Opposite Postcut Behavior.
Journal of agricultural and food chemistry - 8 Jun 2016
Docimo T, Francese G, De Palma M, Mennella D, Toppino L, Lo Scalzo R, Mennella G, Tucci M
Abstract excerpt
Color, taste, flavor, nutritional value, and shelf life are important factors determining quality and healthiness of food and vegetables. These factors are strongly affected by browning processes, occurring after fruit or vegetable cutting. Characterization of ten eggplant genotypes for chlorogenic acid (CGA) content, total phenols (TP), polyphenoloxidase (PPO) activity, and browning tendency corroborated a lack...
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