- Tytuł:
- The effect of short-term storage and the hot water treatment of fresh-cut pepper fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the content of bioactive compounds and antioxidant properties
- Autorzy:
-
Szwejda-Grzybowska, J.I.
Kosson, R.
Grzegorzewska, M. - Powiązania:
- https://bibliotekanauki.pl/articles/1080411.pdf
- Data publikacji:
- 2016
- Wydawca:
- Instytut Ogrodnictwa
- Tematy:
-
pepper
antioxidant activity
antiradical activity
sweet pepper
short-term storage
hot water
postharvest treatment
minimal processing
bioactive compound - Opis:
- The aim of the experiment was to determine the changes in the contents of bioactive compounds and antioxidant/antiradical activity in fresh-cut fruits of sweet pepper cv. ‘Blondy F1’ and ‘Yecla F1’, depending on the postharvest treatment. Treatment with hot water and short-term storage decreased the content of bioactive compounds and antioxidant/antiradical activity of fruit peppers. The treatment with water at 55 °C for 12 sec. of fresh-cut fruits caused lower losses in content of bioactive compounds and antioxidant/antiradical activities than the treatment with water at 45 °C for 10 min. There was a significant correlation between the content of total polyphenols and antioxidant and antiradical activity of pepper fruits depending on the cultivar and the experimental season.
- Źródło:
-
Journal of Horticultural Research; 2016, 24, 2; 83-90
2300-5009 - Pojawia się w:
- Journal of Horticultural Research
- Dostawca treści:
- Biblioteka Nauki
Artykuł