UV-C treatments reduce decay, retain quality and alleviate chilling injury in pepper

作者: Ariel R. Vicente , Carlos Pineda , Laura Lemoine , Pedro M. Civello , Gustavo A. Martinez

DOI: 10.1016/J.POSTHARVBIO.2004.06.001

关键词:

摘要: Abstract Peppers ( Capsicum annum L. cv. Zafiro), having 90% red color, were treated with UV-C light (7 kJ m −2 ) and stored at 10 °C for 18 days. The treatment reduced decay. UV-C-treated peppers also kept firmer presented lower carotenoid content superficial color than control fruit. treatments did not produce changes in fruit sugar content. After days of storage non-treated showed a reduction pH, suggesting higher damage tissue disruption. To evaluate the effect on chilling injury, 15 22 0 °C plus 4 20 °C. injury incidence severity. electrolyte leakage, respiration rate, phenolic compound response to low temperature storage. Results suggest that could be useful way reducing decay maintaining bell pepper quality. Furthermore, severity by short treatments.

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