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The Effect of Short-term Storage and the Hot Water Treatment of Fresh-Cut Pepper Fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the Content of Bioactive Compounds and Antioxidant Properties Cover

The Effect of Short-term Storage and the Hot Water Treatment of Fresh-Cut Pepper Fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the Content of Bioactive Compounds and Antioxidant Properties

Journal of Horticultural Research
Volume 24 (2016): Issue 2 (December 2016)
By: Justyna I. Szwejda-Grzybowska,  Ryszard Kosson and  Maria Grzegorzewska  
Open Access
|Dec 2016

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DOI: https://doi.org/10.1515/johr-2016-0024 | Journal eISSN: 2353-3978 | Journal ISSN: 2300-5009
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Language: English
Page range: 83 - 90
Submitted on: Nov 1, 2016
Accepted on: Dec 1, 2016
Published on: Dec 30, 2016
Published by: National Institute of Horticultural Research
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
pepper,
antioxidant activity,
antiradical activity,
short-term storage,
minimal processing
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology,
Life sciences, other

© 2016 Justyna I. Szwejda-Grzybowska, Ryszard Kosson, Maria Grzegorzewska, published by National Institute of Horticultural Research
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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