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- Lo Scalzo, R., et al. Show all 8 Authors
- Journal of agricultural and food chemistry 2016 v.64 no.22 pp. 4675-4685
- Solanum melongena; ascorbic acid; catechol oxidase; chlorogenic acid; color; cutting; eggplants; flavor; genes; genetic lines; genotype; nutritive value; phenols; quantitative polymerase chain reaction; reverse transcriptase polymerase chain reaction; shelf life; taste
- ... 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 corr ...