Ripening-induced chemical and antioxidant changes in bell peppers as affected by harvest maturity and postharvest ethylene exposure

HortScience

Volumn 40, Issue 3, 2005, Pages 732-736

  Fox, Abbie J ^a   Del Pozo Insfran, David ^a   Joon, Hee Lee ^a   Sargent, Steven A ^a   Talcott, Stephen T ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

Antioxidant capacity; Marketing; Phytochemicals; Quality

Indexed keywords

ANTIOXIDANTS; ATMOSPHERIC HUMIDITY; ETHYLENE; GREENHOUSES; HARVESTING; PH EFFECTS;

BELL PEPPERS; LIGHT INTENSITY; PHYSICOCHEMICAL ANALYSIS; PHYTOCHEMICAL SYNTHESIS;

FOOD PRODUCTS;

ANTIOXIDANTS; ASCORBIC ACID; ETHYLENE; FOOD; GREENHOUSES; HARVESTING; HUMIDITY; PH; RIPENING; VARIETIES;

CAPSICUM; CAPSICUM ANNUUM;

EID: 19944390627     PISSN: 00185345     EISSN: None     Source Type: Journal    
DOI: 10.21273/hortsci.40.3.732     Document Type: Article

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