Effects of postharvest treatments on fruit quality of sweet pepper at low temperature

Journal of the Science of Food and Agriculture

Volumn 90, Issue 15, 2010, Pages 2716-2722

  Cuadra Crespo, Paula ^a   Del Amor, Francisco M ^a  

^a INSTITUTO MURCIANO DE INVESTIGACIÓN Y DESARROLLO AGRARIO Y ALIMENTARIO IMIDA   (Spain)

Author keywords

Antioxidant enzymes; Antitranspirant; Capsicum annuum L.; Chilling injury; Color; Urea

Indexed keywords

5,9,12 OCTADECATRIENOIC ACID; 5,9,12-OCTADECATRIENOIC ACID; AMINO ACID; ASCORBATE PEROXIDASE; CATALASE; LINOLENIC ACID; PEROXIDASE; PHENOL DERIVATIVE; UREA;

ARTICLE; COLD; COLOR; DRUG EFFECT; FOOD HANDLING; FOOD PRESERVATION; FRUIT; LIPID PEROXIDATION; METABOLISM; METHODOLOGY; PEPPER;

AMINO ACIDS; CAPSICUM; CATALASE; COLD TEMPERATURE; COLOR; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; FRUIT; LINOLENIC ACIDS; LIPID PEROXIDATION; PEROXIDASES; PHENOLS; UREA;

CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 78349271287     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4147     Document Type: Article

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