Bell pepper (Capsicum annuum L.) fruits are susceptible to chilling injury at the breaker stage of ripeness

HortScience

Volumn 42, Issue 7, 2007, Pages 1659-1664

  Chae, Shin Lim ^a   Seong, Mo Kang ^a   Jeoung, Lai Cho ^a   Gross, Kenneth C ^b   Woolf, Allan B ^c  

^a Gyeongsang National University   (South Korea)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Chroma; Electrolyte leakage; Fruit ripeness; Hue; Surface pitting; Total color difference

Indexed keywords

ELECTROLYTES; ETHYLENE; LEAKAGE CURRENTS;

CHROMA; ELECTROLYTE LEAKAGE; FRUIT RIPENESS; HUE; SURFACE PITTING; TOTAL COLOR DIFFERENCE;

FRUITS;

CAPSICUM; CAPSICUM ANNUUM;

EID: 36549050794     PISSN: 00185345     EISSN: None     Source Type: Journal    
DOI: 10.21273/hortsci.42.7.1659     Document Type: Article

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