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Effect of different levels of CO2 on the antioxidant content and the polyphenol...
Galvis-Sánchez, Andrea C; Fonseca, Susana C; Gil-Izquierdo, Ángel; Gil, María I; Malcata, F XavierAbstract: Pears (Pyrus communis L. cv. ‘Rocha’) were exposed to air or controlled atmosphere (CA) containing various concentrations of CO2: 0, 0.5 and 5 kPa, all with 2 kPa O2. After 4months of storage at 2 ◦C, the fruits were transferred to air at room temperature, and assessed in terms of soluble solids, titratable acidity, pH, incidence of brown heart and flesh browning, phenolic content, vitamin C content a...
Comparative study of six pear cultivars in terms of their phenolic and vitamin ...
Sánchez, Andrea C. Galvis; Gil-Izquierdo, Angel; Gil, MariaThe main phenolic compounds in six pear cultivars were identified and quantified using high-performance liquid chromatography/diode array detection (HPLC/DAD) and HPLC/electrospray ionisation mass spectrometry (HPLC/ESIMS). Major quantitative differences were found in the phenolic profiles. The peel contained higher concentrations of chlorogenic acid, flavonols and arbutin than the flesh, where only chlorogenic...
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