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Quality changes of pomegranate arils throughout shelf life affected by deficit irrigation and pre-processing storage

María E Peña-Estévez1, Francisco Artés-Hernández1, Francisco Artés1

  • 1Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain; Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar, 30202 Cartagena, Murcia, Spain.

Food Chemistry
|May 14, 2016
PubMed

Keywords:
AnthocyaninsAntioxidantsAscorbic acid (PUbChem CID: 54670067)Chlorogenic acid (PUbChem CID: 1794427)Cyanidin 3,5-diglucoside (PUbChem CID: 441688)Cyanidin 3-O-glucoside (PUbChem CID: 441667)Dehydroascorbic acid (PUbChem CID: 440667)Delphinidin-3,5-diglucoside (PUbChem CID: 10100906)Delphinidin-3-O-glucoside (PUbChem CID: 443650)Minimally processedP-coumaric acid (PUbChem CID: 1549106)Pelargonidin-3,5-di glucoside (PUbChem CID: 441772)Pelargonidin-3-O-glucoside (PUbChem CID: 443648)PhenolicsSugarsVitamin C

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