Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (<i>Capsicum annuum</i> L.)
An intense red color appearance in hot chili is what industry commonly demands. The harvested mature green “Takanotsume” chili, a popular cultivar in Japan, incubated at 20 and 30 °C is investigated. At 30 °C, the chili rapidly degraded chlorophylls and obtained...
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MDPI AG,
2020-03-01T00:00:00Z.
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A1234.567 |
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