Cold shock precooling improves the firmness of chili pepper during postharvest storage and the molecular mechanisms related to pectin.

Mi, Si; Li, Tong; Shi, Quanying; Zhu, Wenxuan; Wang, Xianghong

Mi, Si; Li, Tong; Shi, Quanying; Zhu, Wenxuan; Wang, Xianghong.

Afiliação

Mi S; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Li T; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Shi Q; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Zhu W; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Wang X; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China. Electronic address: wangxianghonghebau@163.com.

Food Chem ; 419: 136052, 2023 Sep 01.

Article em En | MEDLINE | ID: mdl-37015167

Assuntos

Capsicum; Pectinas; Capsicum/química; Cânfora; Mentol/química; Resposta ao Choque Frio; Água

Palavras-chave

Chili pepper; Cold shock; Firmness; Mechanisms; Pectin; Postharvest storage; Precooling

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Capsicum / Pectinas Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido

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