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

• Main Authors: Wissanee Pola (Author), Sumiko Sugaya (Author), Songsin Photchanachai (Author)
• פורמט: ספר
• יצא לאור: MDPI AG, 2020-03-01T00:00:00Z.
• נושאים: article
• גישה מקוונת: 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...