Enrichment of Phenolics in Harvested Strawberries by High-Pressure Treatment

被引：0
作者：
Tae-Eun Kim
Bogim Gil
Chong-Tai Kim
Yong-Jin Cho
机构：
[1] Korea Food Research Institute,Department of Food and Nutrition
[2] Anyang University,undefined
来源：
Food and Bioprocess Technology | 2017年 / 10卷
关键词：
High pressure; Phenolics; Enrichment; Strawberry;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
In order to investigate the effect of a high-pressure (HP) treatment on enrichment of phenolics in harvested fresh strawberries, the total phenolic (TP) and anthocyanin (TA) contents were measured by colorimetry and the concentrations of ten individual phenolic compounds were analyzed by HPLC. While there were few changes in the physiochemical properties of strawberries, the contents of TP, (+)-catechin, p-hydroxybenzoic acid, and pelargonidin-3-O-glucoside were enriched at the 5% level of significance.
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页码：222 / 227
页数：5
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