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Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)

An intense red color appearance in hot chili is what industry commonly demands. The harvested mature green “Takanotsume” chili, a popular cultivar in Japan, incubated at 20 and 30 °C is investigated. At 30 °C, the chili rapidly degraded chlorophylls and obtained an intense red color, but presented a...

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Detalles Bibliográficos
Autores principales:	Pola, Wissanee, Sugaya, Sumiko, Photchanachai, Songsin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7139383/ https://www.ncbi.nlm.nih.gov/pubmed/32121591 http://dx.doi.org/10.3390/antiox9030203

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