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Influence of antioxidant compounds, total sugars and genetic background on the chilling injury susceptibility of a non-melting peach (Prunus persica (L.) Batsch) progeny.

Authors
  • Abidi, Walid
  • Cantín, Celia M
  • Jiménez, Sergio
  • Giménez, Rosa
  • Moreno, María Ángeles
  • Gogorcena, Yolanda
Type
Published Article
Journal
Journal of the Science of Food and Agriculture
Publisher
Wiley (John Wiley & Sons)
Publication Date
Jan 01, 2015
Volume
95
Issue
2
Pages
351–358
Identifiers
DOI: 10.1002/jsfa.6727
PMID: 24796322
Source
Medline
Keywords
License
Unknown

Abstract

It was possible to find varieties with high phenolic concentration and relatively low or intermediate CI susceptibility (22, 33, 68, 80, 81, 96 and 120). However, the correlations observed between CI and phenolic contents highlight their potential influence on susceptibility to internal browning. This relationship should be considered in the current breeding programs to select cultivars with high bioactive compound contents, health-enhancing properties and good postharvest performance.

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