Share

Effect of storage temperature and relative humidity on the quality of red hot pepper and sweet pepper.

[ In Korean. / En coréen.]

Author(s) : PARK S. M., KANG W. H., KIM I. S., et al.

Type of article: Article

Summary

Tests have been performed on red hot pepper and sweet pepper during storage at various temperatures (between 15 and 20 °C). Sugar content, ascorbic acid and weight losses were investigated, along with the incidence of decay.

Details

  • Original title: [ In Korean. / En coréen.]
  • Record ID : 2003-1409
  • Languages: Korean
  • Source: J. korean Soc. hortic. Sci. - vol. 42 - n. 5
  • Publication date: 2001

Links


See the source

Indexing