Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (<i>Capsicum annuum</i> L.)

• Κύριοι συγγραφείς: Wissanee Pola (Συγγραφέας), Sumiko Sugaya (Συγγραφέας), Songsin Photchanachai (Συγγραφέας)
• Μορφή: Βιβλίο
• Έκδοση: MDPI AG, 2020-03-01T00:00:00Z.
• Θέματα: article
• Διαθέσιμο Online: Connect to this object online.

An intense red color appearance in hot chili is what industry commonly demands. The harvested mature green &#8220;Takanotsume&#8221; chili, a popular cultivar in Japan, incubated at 20 and 30 &#176;C is investigated. At 30 &#176;C, the chili rapidly degraded chlorophylls and obtained...