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Effect of maturity stage and short-term storage on the biological quality of sweet pepper fruits.

Author(s) : KOLTON A., WOJCIECHOWSKA R., LEJA M.

Type of article: Article

Summary

A two-week storage at 5-8°C, followed by two days at room temperature caused the reduction of nitrate ions in green and red fruits. Ammonium ion con-tent as well as phenol and soluble sugar level increased in stored fruits, irrespectively of their maturity stage. Ascorbic acid content increased in the stored turn-ing and red pepper fruits as related to its initial concentration.

Details

  • Original title: Effect of maturity stage and short-term storage on the biological quality of sweet pepper fruits.
  • Record ID : 30004095
  • Languages: English
  • Source: Vegetable Crops Research Bulletin - vol. 74
  • Publication date: 2011
  • DOI: http://dx.doi.org/10.2478/v10032-011-0012-8

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