Increased temperature elicits higher phenolic accumulation in fresh-cut pitaya fruit

Published 2017 View Full Article

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Title
Increased temperature elicits higher phenolic accumulation in fresh-cut pitaya fruit
Authors
Keywords
Fresh-cut pitaya fruit, Storage temperature, Phenolics, Reactive oxygen species, Antioxidant activity
Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 129, Issue -, Pages 90-96
Publisher
Elsevier BV
Online
2017-04-05
DOI
10.1016/j.postharvbio.2017.03.014

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