Substrate pH level effects on anthocyanins and selected phenolics in Rosa × hybrida L. 'KORcrisett'
The effect of substrate pH level (4.7, 3.3 and 7.3) on the anthocyanin, quercetin compounds, catechin and phenolic acids concentrations in petals of Rosa × hybrida L. 'KORcrisett' and on the number of flowers per plant was investigated. The phenolic profiles of this plant were established...
Saved in:
| Main Authors: | Valentina SCHMITZER, Franci ŠTAMPAR |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Ljubljana Press (Založba Univerze v Ljubljani)
2010-05-01
|
| Series: | Acta Agriculturae Slovenica |
| Subjects: | |
| Online Access: | https://journals.uni-lj.si/aas/article/view/14786 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Anthocyanins and phenolic compounds in colored wheat grain
by: E. V. Chumanova, et al.
Published: (2025-06-01) -
Application of Ultrafiltration for Recovery of Bioactive Phenolic Compounds from Rose Wastewater
by: Mariya Dushkova, et al.
Published: (2025-02-01) -
Late prohexadione-calcium application on maturing apple cv. 'Braeburn' fruit reduces anthocyanins and alters the phenolic content
by: J. Bizjak, et al.
Published: (2012-01-01) -
Anthocyanin profiles and color parameters of fourteen grapes and wines from the eastern foot of Helan Mountain in Ningxia
by: Huawei Chen, et al.
Published: (2024-12-01) -
THE EFFECT OF DIFFERENT ROASTING CONDITIONS ON ANTHOCYANIN, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT CAPACITY OF POMEGRANATE PEEL
by: Nurin Adlina Mohd Zamrin, et al.
Published: (2024-04-01)