Phenolic Compounds of apples in the relation to the postharvest diseases

M. Ducháčková, J. Schovánková and H. Opatová
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M. Ducháčková: Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: monika.duchackova@vscht.cz
J. Schovánková: Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: monika.duchackova@vscht.cz
H. Opatová: Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: monika.duchackova@vscht.cz

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S163-S165

Abstract: 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.

Keywords: apples; postharvest diseases; antifungal activity; phenolic compounds; storage (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10646-cjfs

DOI: 10.17221/10646-CJFS

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