期刊
FOOD CHEMISTRY
卷 173, 期 -, 页码 951-956出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.10.034
关键词
Ascorbic acid; Aroma; Capsicum annum L.; Soluble solids concentration; Total phenols
资金
- National Research Foundation, South Africa
- NRF, South Africa
Postharvest responses of red ('HTSP-3') and yellow ('Celaya') sweet pepper fruit yield, quality parameters and bioactive compounds (to three types of photo-selective nets and a standard black net) were investigated in this study. Red and yellow peppers produced under the black net retained higher beta-carotene, lower total phenolic contents and showed deep red and orange colour after storage. Both peppers produced under the pearl net retained a higher ascorbic content, antioxidant scavenging activity, fruit firmness and also reduced weight loss after storage. Red and yellow peppers grown under pearl and yellow nets resulted in a higher percentage of marketable fruit, after storage. Red pepper grown under the yellow net showed a higher number of odour active aroma compounds in the fruit, while black nets significantly affected the synthesis of odour active aroma compounds during storage. Sensory analysis indicated a preference for red pepper fruits after storage from plants grown under pearl nets. (C) 2014 Elsevier Ltd. All rights reserved.
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