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Effects of storage temperature and film packaging on the storability of fresh red pepper (Capsicum annuum L.).

[ In Korean. / En coréen.]

Author(s) : CHOI J. H., BAE R. N., MOK I. G.

Type of article: Article

Summary

The fresh red peppers stored at 5 °C packaged with 0.05 mm unperforated PE film show the best quality without chilling injury symptoms.

Details

  • Original title: [ In Korean. / En coréen.]
  • Record ID : 2005-2689
  • Languages: Korean
  • Source: J. korean Soc. hortic. Sci. - vol. 43 - n. 3
  • Publication date: 2002

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