Ethylene Treated Kiwi Fruits during Storage. Part I: Postharvest Bioactive, Antioxidant and Binding Properties

Kiwi fruits “Hayward” were submitted to ethylene treatment during 24 h, following by storage at 20C for 10 days. Significant differences were found in polyphenols and in the antioxidant capacities in conventional, low chemical and organic kiwi fruits. Ethylene treatment increased the bioactivity of...

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Veröffentlicht in:	Journal of food processing and preservation 2017-08, Vol.41 (4), p.n/a
Hauptverfasser:	Polovka, Martin, Park, Yong Seo, Ham, Kyung‐Sik, Park, Yang‐Kyun, Vearasilp, Suchada, Pasko, Pawel, Toledo, Fernando, Arancibia‐Avila, Patricia, Gorinstein, Shela
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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