Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (Capsicum annuum L.)

The commercial and nutritional quality of chili peppers deteriorates rapidly after harvest. So far, little is known about the effect of temperature on postharvest chili pepper quality. This study elucidated the effects of two temperatures (20 °C and 30 °C) on chili peppers’ postharvest firmness, fla...

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Detalles Bibliográficos
Autores principales: Cheng, Yuan, Gao, Chengan, Luo, Shaodan, Yao, Zhuping, Ye, Qingjing, Wan, Hongjian, Zhou, Guozhi, Liu, Chaochao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385654/
https://www.ncbi.nlm.nih.gov/pubmed/37512527
http://dx.doi.org/10.3390/metabo13070820

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385654/
https://www.ncbi.nlm.nih.gov/pubmed/37512527
http://dx.doi.org/10.3390/metabo13070820

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