Quality and antioxidant properties of whole and fresh cut 'Cherry' peppers during storage at 10 °C

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Changes on quality and antioxidant properties of whole and fresh cut (without the core) peppers (Capsicum annuum, L. cv. ‘Cherry’), stored for 10 days at 10ºC in PET trays covered with PVC film were studied. During the storage their general appearance, fungal decay, color, respiration rate,sugar con...

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Detalles Bibliográficos
Autores principales: Avalos Llano, Karina Roxana, Sgroppo, Sonia Cecilia, Chaves, Alicia Raquel
Formato: Articulo
Lenguaje:Inglés
Publicado: 2009
Materias:
Ingeniería Química
Cherry peppers
Antioxidant capacity
Total phenols
Ascorbic acid
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/101761
https://ri.conicet.gov.ar/11336/62738
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata

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