Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects

详细信息    查看全文

• 作者：G. Pandino ; ^{g.pandino@unict.it} ; R.N. Barbagallo ; ^{rbarbaga@unict.it} ; S. Lombardo ; C. Restuccia ; G. Muratore ; F. Licciardello ; A. Mazzaglia ; J. Ricceri ; G.R. Pesce ; G. Mauromicale
• 关键词：Globe artichoke slices ; Genotype ; Harvest time ; Phytochemicals ; Polyphenol oxidase
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PA
• 页码：181-189
• 全文大小：1322 K
• 卷排序：76

文摘

Biochemical parameters on globe artichoke slices were studied. ANOVA revealed a significant influence of storage time, harvest time and genotype. Globe artichoke slices had high nutritional and colour quality for 7 storage days. ‘Exploter’ was the most suitable for processing as globe artichoke slices.