Physiological maturity and wound-based orchard practices influence the antioxidant content and metabolic activity of two species of açai fruit at harvest and during storage

[Display omitted] •Early harvested acai fruit (120–150 Days after anthesis) contain higher levels of phenolic antioxidants.•Wound based orchard practices showed enhanced phenolic compounds and antioxidant activity in acai fruit.•Higher levels of ethylene biosynthesis is associated to higher phenolic...

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Veröffentlicht in:	Food chemistry 2022-07, Vol.382, p.132279-132279, Article 132279
Hauptverfasser:	Camargo Neves, Leandro, Monique Carvalho da Silva, Paula, Ruffo Roberto, Sergio, Mayara Rocha Leão, Priscila, de Brito Carvalho, Lais, Crysthina Lucas da Silva, Bárbara, Cisneros-Zevallos, Luis
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant activity Antioxidants Antiviral Agents Açai fruit Early harvest Euterpe Euterpe oleracea Mart Euterpe precatoria Mart Fruit - chemistry Phenolic compounds Phenols - analysis Plant Extracts Pre-harvest mechanical damage
Online-Zugang:	Volltext
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