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Polyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit.

Author(s) : GONZÁLEZ-AGUILAR G. A., GAYOSSO L., CRUZ R., et al.

Type of article: Article

Summary

Treatment of peppers with hot water (53 °C) for 4 min was found to be effective in alleviating chilling injury and reducing decay after 14 and 28 days of storage at 8 °C. Treatment at 45 °C for 15 min was less effective in maintaining pepper quality during storage. Packaging with low density polyethylene film significantly reduced weight loss and chilling injury during low temperature storage.

Details

  • Original title: Polyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit.
  • Record ID : 2000-2643
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 18 - n. 1
  • Publication date: 2000/01

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