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Research on the influence of critical temperatures on paprika.

[In Romanian. / En roumain.]

Author(s) : BURZO I., CRACIUN C., ALEXE C., AMARIUTEI A., FUGEL S.

Type of article: Article

Summary

The paprika variety Galben superior was exposed to optimum and critical temperatures, and showed the appearance of some hollowed-out spots after 10-15 days. The cell ultrastructure in the affected zones was altered. The paprika exposed to critical temperatures had a lower membrane permeability, electrical conductivity in tissues, respiration intensity and electrical juice conductivity, as compared to the paprika preserved at 10 deg C, whereas the peroxidase activity and the titration acidity were higher.

Details

  • Original title: [In Romanian. / En roumain.]
  • Record ID : 1993-3372
  • Languages: Romanian
  • Source: Lucr. stiint. - vol. 23
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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