Effect of humic acid on antioxidant activities and fruit quality of hot pepper (Capsicum annuum L.)

Journal of Herbs, Spices and Medicinal Plants

Volumn 18, Issue 4, 2012, Pages 360-369

  Aminifard, M H ^a   Aroiee, H ^a   Azizi, M ^a   Nemati, H ^a   Jaafar, Hawa Z E ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Antioxidant activities; Humic acid; Red chili

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; CAPSAICIN; CARBOHYDRATE; FLAVONOID; HUMIC ACID; LYCOPENE; PHENOL;

ACIDITY; ANTIOXIDANT; FRUIT; HUMIC ACID; PLANT; SOLUBILITY;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; CAPSICUM ANNUUM; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD QUALITY; FRUIT; NONHUMAN; OPEN FIELD TEST; PH; SOLID;

CAPSICUM ANNUUM; CAPSICUM FRUTESCENS;

EID: 84868231935     PISSN: 10496475     EISSN: 15403580     Source Type: Journal    
DOI: 10.1080/10496475.2012.713905     Document Type: Article

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