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Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit

Environmental factors, such as light of different spectral compositions and temperature, can change the level of activated photoreceptors which, in turn, can affect the biosynthesis of secondary metabolites in the cells of green fruit. By briefly irradiating the harvested fruit of Capsicum annuum L....

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Detalles Bibliográficos
Autores principales:	Pashkovskiy, Pavel, Sleptsov, Nikolay, Vereschagin, Mikhail, Kreslavski, Vladimir, Rudometova, Natalia, Sorokoumov, Pavel, Ashikhmin, Aleksandr, Bolshakov, Maksim, Kuznetsov, Vladimir
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137640/ https://www.ncbi.nlm.nih.gov/pubmed/37107510 http://dx.doi.org/10.3390/foods12081715

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