Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (<i>Capsicum annuum</i> L.)

Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (<i>Capsicum annuum</i> L.)

The commercial and nutritional quality of chili peppers deteriorates rapidly after harvest. So far, little is known about the effect of temperature on postharvest chili pepper quality. This study elucidated the effects of two temperatures (20 °C and 30 °C) on chili peppers’ postharvest firmness, fla...

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Bibliographic Details
Main Authors: Yuan Cheng, Chengan Gao, Shaodan Luo, Zhuping Yao, Qingjing Ye, Hongjian Wan, Guozhi Zhou, Chaochao Liu
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Metabolites
Subjects:
pepper fruit
postharvest quality
temperature
capsaicin
amino acid composition
Online Access:https://www.mdpi.com/2218-1989/13/7/820

Internet

https://www.mdpi.com/2218-1989/13/7/820

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