The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage

The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage

Abstract Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanid...

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Autores principales: Jie Wu, Wen Liu, Li Yuan, Wen-Qiang Guan, Charles S. Brennan, Yang-Yong Zhang, Jie Zhang, Zhi-Dong Wang
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2017
Materias:
Medicine
R
Science
Q
Acceso en línea:https://doaj.org/article/d5aab04a82f94a67aaec9cf30592e745
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