Characterization of Changes in Polyphenols, Antioxidant Capacity and Physico-Chemical Parameters during Lowbush Blueberry Fruit Ripening

Changes in major polyphenols, antioxidant capacity, and selected physico-chemical parameters were examined in lowbush blueberry during fruit ripening. Polyphenols (phenolic acids, flavonols, flavan-3-ols, and anthocyanins), density, soluble solid content, pH, titratable acidity, sugars, organic acid...

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Autors principals:	Lara Gibson, H. P. Vasantha Rupasinghe, Charles F. Forney, Leonard Eaton
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2013-10-01
Col·lecció:	Antioxidants
Matèries:	wild blueberry Vaccinium angustifolium fruit maturity polyphenols physico-chemical parameters antioxidants organic acids sugars
Accés en línia:	http://www.mdpi.com/2076-3921/2/4/216
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