Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges
Lourdes Carmona, Berta Alquézar, Gianfranco Diretto, Filippo Sevi, Tatiane Malara, Marı́a T. Lafuente, Leandro Peña
Topics & Concepts
AnthocyaninFlavonoidFlavonesChemistryCold storageFood scienceCitrus × sinensisCuring (chemistry)Orange (colour)HorticultureBotanyBiochemistryBiologyChromatographyAntioxidantPolymer chemistryPlant Gene Expression AnalysisPhytochemicals and Antioxidant ActivitiesPlant biochemistry and biosynthesis