Antioxidative Responses to Pre-Storage Hot Water Treatment of Red Sweet Pepper (<i>Capsicum annuum</i> L.) Fruit during Cold Storage
The effects of hot water treatments on antioxidant responses in red sweet pepper (<i>Capsicum annuum</i> L.) fruit during cold storage were investigated. Red sweet pepper fruits were treated with hot water at 55 °C for 1 (HWT-1 min), 3 (HWT-3 min), and 5 min (HWT-5 min) and stored at 10...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/12/3031 |