Influence of Fruit Ripening Stage and Harvest Period on the Antioxidant Content of Sweet Pepper Cultivars

Plant Foods for Human Nutrition

Volumn 66, Issue 4, 2011, Pages 416-423

  Martí, María C ^a   Camejo, Daymi ^a   Vallejo, Fernando ^a   Romojaro, Félix ^a   Bacarizo, Sierra ^b   Palma, J M ^c   Sevilla, Francisca ^a   Jiménez, Ana ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b Syngenta Seeds   (Spain)

^c CSIC   (Spain)

Author keywords

Antioxidant; Oxidized ascorbate (DHA); Pepper; Phenolic compounds; Reduced ascorbate (ASC); Ripening

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; DEHYDROASCORBIC ACID; PHENOL DERIVATIVE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; FRUIT; GROWTH, DEVELOPMENT AND AGING; LIPID PEROXIDATION; OXIDATION REDUCTION REACTION; PEPPER; TIME;

ANTIOXIDANTS; ASCORBIC ACID; CAPSICUM; DEHYDROASCORBIC ACID; FRUIT; LIPID PEROXIDATION; OXIDATION-REDUCTION; PHENOLS; PLANT PROTEINS; TIME FACTORS;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 83055173015     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-011-0249-x     Document Type: Article

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