Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance
Abstract Consumers often throw away faded greens, because taste and appearance are TRUE BLUEBERRY less appealing compared to fresh ones.We report here a family of antioxidants, the phyllobilins, which increase during storage in iceberg lettuce and cucumber.We show that informing consumers about rising levels of Single Inlet 3 way Water Valve phyllo