ShareLipid changes in mature-green bell pepper fruit during chilling at 2 deg C and after transfer to 20 deg C subsequent to chilling.
Author(s) : WHITAKER B. D.
Type of article: Article
Summary
Fruits were freshly harvested, chilled for 14 days at 2 deg C, or chilled and then transferred to 20 deg C for 3 days ("rewarmed"). There was slight to moderate loss of membrane glycerolipids during chilling, with much greater losses after chilled fruits were rewarmed. The chloroplasts are especially chilling sensitive.
Details
- Original title: Lipid changes in mature-green bell pepper fruit during chilling at 2 deg C and after transfer to 20 deg C subsequent to chilling.
- Record ID : 1996-2907
- Languages: English
- Source: Acta Physiol. Plant. - vol. 93 - n. 4
- Publication date: 1995
Links
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Indexing
- Themes: Vegetables
- Keywords: Cold sensitivity; Lipid; Treatment; Chilling; Sweet pepper; Vegetable
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