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Effect of storage under CO2 atmosphere on the volatile, amino acid, and pigment constituents in red grape (Vitis vinifera L. var. Agiogitiko)



Effect of storage under CO2 atmosphere on the volatile, amino acid, and pigment constituents in red grape (Vitis vinifera L. var. Agiogitiko)



Journal of Agricultural and Food Chemistry 42(2): 338-344



Significant differences were found between the amino acid, anthocyanin and volatile compounds contents of grape Agiorgitiko fruits stored for 10 days in 100% CO2 and those of fruits stored in air (both at 23-27 degrees C). Fruits from both treatments were held at 0 degrees for 20 h before analysis.

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Accession: 002604946

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