ShareBIOCHEMICAL CHANGES IN GREEN SWEET PEPPERS DURING STORAGE AT DIFFERENT TEMPERATURES.
Author(s) : TONELLI D., GATTAVECCHIA E., BUDINI R.
Type of article: Article
Summary
EFFECT OF TEMPERATURE ON WATER, ASCORBIC ACID, PROTEIN AND PHENOL COMPOUND CONTENTS OF SWEET PEPPERS STORED SEVEN DAYS AT 0.85-0.90 RH. CHANGES IN COMPOSITION WERE OBSERVED DURING STORAGE AT 293 AND 303 K (20 AND 30 DEG C). 283 K (10 DEGC) SEEMS TO BE THE OPTIMUM TEMPERATURE FOR KEEPING QUALITY. (Bull. bibliogr. CDIUPA, FR., 15, N11, 1981/11, 37, 161755.
Details
- Original title: BIOCHEMICAL CHANGES IN GREEN SWEET PEPPERS DURING STORAGE AT DIFFERENT TEMPERATURES.
- Record ID : 1982-1971
- Languages: English
- Source: J. agric. Food Chem. - vol. 7 - n. 3
- Publication date: 1981
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Indexing
- Themes: Vegetables
- Keywords: Chemical composition; Chilling; Protein; Sweet pepper; Vegetable
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