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PEPPER STORAGE AND MARKET DISTRIBUTION.

[In Italian. / En italien.]

Author(s) : PRATELLA G. C.

Type of article: Periodical article

Summary

THE BIOCHEMICAL AND PHYSIOLOGICAL CHARACTERISTICS OF PEPPER ARE SUMMARIZED POINTING OUT ITS HIGH CONTENT OF VITAMIN C. THE PRINCIPAL CAUSES OF POST-HARVEST DECAY ARE REVIEWED SUCH AS SEED BROWNING AND SPOTS, WITHERING, FROST, APICAL ROT AND INFECTION. THE STORAGE AND TRANSPORT SHOULD BE PERFORMED AT RELATIVELY HIGH TEMPERATURES: ABOUT 281 K (8 DEG C) TO AVOID SPOTTING DUE TO COLD STRESS AND TO THE HIGH SENSITIVITY OF PEPPER TO LOW REFRIGERATION TEMPERATURES. A. P.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1991-0681
  • Languages: Italian
  • Source: Colt. protette - n. 8-9
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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