Re-evaluation of traditional Mediterranean foods. The local landraces of 'Cipolla di Giarratana' (Allium cepa L.) and long-storage tomato(Lycopersicon esculentum L.): quality traits and polyphenol content - Siracusa, Laura; Avola, Giovanni; Patanè, Cristina; Riggi, Ezio; Ruberto, Giuseppe (Journal of the science of food and agriculture, 2013)
Keywords: Allium cepa; analysis; anatomy & histology; Assessments; Bulbs; Chemical Phenomena; chemistry; Culture; Diet, Mediterranean; Edible; Food; Food safety; Foods; genetics; Genotype; Genotype & phenotype; landraces; long-storage tomato; Lycopersicon esculentum - chemistry; Lycopersicon esculentum - genetics; Morphology; Nutritive Value; onion; Onions; Onions - chemistry; Onions - genetics; Perceptions; phenolic content; Plant Roots; Plant Roots - anatomy & histology; Plant Roots - chemistry; Polyphenols; Polyphenols - analysis; Product safety; Production methods; quality traits; Sicily; Sicily (Italy); Solanum lycopersicum; Solanum lycopersicum var. lycopersicum; Species Specificity; Tomatoes; traditional crops; traditional foods; Sicily (Italy); traditional crops; long-storage tomato; onion; quality traits; phenolic content