Anthocyanins Content in Blueberries (Vaccinium corymbosumL.) in Relation to Freesing Duration

Anthocyanins Content in Blueberries (Vaccinium corymbosumL.) in Relation to Freesing Duration

The changes of total anthocyanins (TA) content in fruit of blueberries in relation to freezing duration are the aim of this study. The samples of 21 chosen cultivars obtained from the research breed station were stored in polyethylene bags in freezing box at temperature -18°C. In ethanolic blueberry...

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Bibliographic Details
Main Authors: A. Vollmannová, T. Tóth, D. Urminská, Z. Poláková, M. Timoracká, E. Margitanová
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2009-06-01
Series:Czech Journal of Food Sciences
Subjects:
cultivars
blueberries
anthocyanin
freezing
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0037_anthocyanins-content-in-blueberries-vaccinium-corymbosuml-in-relation-to-freesing-duration.php

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