High plant growth temperatures increase antioxidant capacities in strawberry fruit

Keyphrases

• 7,8-Dihydroxyflavone (7,8-DHF) 33%
• Acid Content 33%
• Acidification Rate 33%
• Anthocyanin Content 66%
• Anthocyanins 100%
• Antioxidant Activity 33%
• Antioxidant Capacity 100%
• Cyanidin 33%
• Cyanidin-3-O-glucoside 66%
• Day Temperature 33%
• Flavonols 33%
• Flavonols Content 33%
• Fragaria × Ananassa 33%
• Fruit Juice 33%
• Glucuronide 33%
• Growth Temperature 100%
• High Content 33%
• Higher Plants 100%
• Hydrogen Peroxide 33%
• Hydroxyl Radical 33%
• Kaempferol-3-O-rutinoside 66%
• Night Temperature 100%
• Pelargonidin 33%
• Pelargonidin-3-glucoside 66%
• Peroxyl Radicals 33%
• Phenolic Acids 66%
• Phenolic Antioxidants 66%
• Phenolic Content 33%
• Plant Growth 100%
• Quercetin-3-O-glucoside 66%
• Rutinoside 33%
• Singlet Oxygen 33%
• Strawberry 100%
• Strawberry Fruit 100%
• Strawberry Juice 33%
• Succinate 66%
• Superoxide Ion 33%
• Temperature Conditions 33%
• Temperature Regime 33%
• Temperature Rise 100%

Pharmacology, Toxicology and Pharmaceutical Science

• Antioxidant Capacity 100%
• Astragalin 16%
• Chrysanthemin 33%
• Cyanidin 16%
• Flavonol 33%
• Glucuronide 33%
• Hydrogen Peroxide 33%
• Hydroxyl Radical 16%
• Isoquercitrin 16%
• Kaempferol 16%
• Pelargonidin 50%
• Peroxy Radical 16%
• Quercetin 16%
• Singlet Oxygen 16%
• Strawberry 100%
• Succinic Acid 33%
• Superoxide 16%

Food Science

• Anthocyanin 100%
• Antioxidant Capacity 100%
• Fruit Juice 20%
• Phenolic Acids 40%
• Quercetin 40%