Storage Stability of Nutritional Qualities, Enzyme Activities, and Volatile Compounds of “Hangjiao No. 2” Chili Pepper Treated With Different Concentrations of 1-Methyl Cyclopropene

This study aimed to determine the effects of different concentrations of 1-methyl cyclopropene (1-MCP) on the nutritional quality, antioxidant enzyme activities, and volatile compounds of “Hangjiao No.2” chili pepper during 12 days of storage at ambient temperature. The chili fruit were randomly sel...

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Detalles Bibliográficos
Autores principales: Bakpa, Emily Patience, Zhang, Jing, Xie, Jianming, Ma, Yufeng, Han, Kangning, Chang, Youlin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8957985/
https://www.ncbi.nlm.nih.gov/pubmed/35350293
http://dx.doi.org/10.3389/fpls.2022.838916

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8957985/
https://www.ncbi.nlm.nih.gov/pubmed/35350293
http://dx.doi.org/10.3389/fpls.2022.838916

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