Phenolic Compounds of apples in the relation to the postharvest diseases

M. Ducháčková; J. Schovánková; H. Opatová

doi:10.17221/10646-CJFS

Czech Journal of Food Sciences (Dec 2004)

Phenolic Compounds of apples in the relation to the postharvest diseases

M. Ducháčková,
J. Schovánková,
H. Opatová

Affiliations

M. Ducháčková: Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: [email protected]
J. Schovánková: Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: [email protected]
H. Opatová: Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: [email protected]

DOI: https://doi.org/10.17221/10646-CJFS
Journal volume & issue: Vol. 22, no. Special Issue
pp. S163 – S165

Abstract

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This investigation deals with the antifungal activity of naturally occurring phenolic compounds and the metabolism of plant phenolics during the cold storage. In the experiment the apple cultivars with different diseases resistance were analyzed in the relation to changes in phenolic content.

Published in Czech Journal of Food Sciences

ISSN: 1212-1800 (Print); 1805-9317 (Online)
Publisher: Czech Academy of Agricultural Sciences
Country of publisher: Czechia
LCC subjects: Agriculture
Website: https://cjfs.agriculturejournals.cz/

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Abstract

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