Improvement of postharvest keeping quality of white pepper fruits (Capsicum annuum, L.) by hydrogen peroxide treatment under storage conditions

Acta Biologica Szegediensis

Volumn 52, Issue 1, 2008, Pages 7-15

  Bayoumi, Yousry A ^a,b  

^a Kafrelsheikh University   (Egypt)

^b Institute of Data Analytics and Information Systems   (Hungary)

Author keywords

Hydrogen peroxide; Pepper fruits; Postharvest quality

Indexed keywords

ASCORBATE PEROXIDASE; ASCORBIC ACID; DEHYDROASCORBIC ACID REDUCTASE; HYDROGEN PEROXIDE; NITRATE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FOOD PRESERVATION; FOOD QUALITY; FRUIT STORAGE; NONHUMAN; NUTRITIONAL VALUE; PEPPER; POSTHARVEST PERIOD; ROOM TEMPERATURE; SHELF LIFE; STORAGE TEMPERATURE; STORAGE TIME; TIME; WEIGHT REDUCTION;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 59949092070     PISSN: 1588385X     EISSN: 15884082     Source Type: Journal    
DOI: None     Document Type: Article

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