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Berry fruits contain high levels of antioxidant compounds. In addition to the usual nutrients such as vitamins and minerals, berry fruits are also rich in flavonols, anthocyanidins, proanthocyanidins, catechins, flavones, and glycosides. These antioxidants are capable of performing a number of functions including free radical scavenging, peroxide decomposition, singlet and triplet oxygen quenching,...
The severity of decay in strawberries stored at either 5 °C or 10 °C was significantly reduced and the shelf-life was extended by immersing fruits in chitosan solutions of 0.5, 1.0 and 1.5 g/100 mL for 5 min at 20 °C as compared to the control. Strawberries treated with chitosan also maintained better fruit quality with higher levels of phenolics, anthocyanins, flavonoids (ellagic acid, ellagic acid...
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