Skip to main content
Have a personal or library account? Click to login
Effect of Maturity Stage and Short-Term Storage on the Biological Quality of Sweet Pepper Fruits Cover

Effect of Maturity Stage and Short-Term Storage on the Biological Quality of Sweet Pepper Fruits

Journal of Fruit and Ornamental Plant Research
Volume 74 (2011): Issue 1 (June 2011)
By: ,   and    
Open Access
|Aug 2011
References

References

  1. Adamicki F. 2001. Wpływ zmodyfikowanej i kontrolowanej atmosfery na przedłużenie pozbiorczego składowania papryki. Zeszyty Naukowe ATR w Bydgoszczy 234 Rolnictwo 46: 13-19. [in Polish]
    Search in Google Scholar
  2. Autko A.A., Rupasowa Zh.A., Autko An.A., Poznyak O.V. 2005. Change in the contenst of useful substances in vegetables during storage. Sodininkyste ir Daržininkyste 24(3): 411-420.
    Search in Google Scholar
  3. Biniek A. 1995. Wpływ metod przechowywania na jakość owoców papryki słodkiej. Fizjologiczne aspekty produkcji ogrodniczej, Ogólnopolska Konferencja Naukowo-Techniczna, Kraków 30 listopada 1995: 111-113. [in Polish]
    Search in Google Scholar
  4. Biniek A., Sas-Golak I. 1998. Przechowywanie a jakość owoców papryki słodkiej pochodzących z upraw na wełnie mineralnej. Zesz. Nauk. AR w Krakowie 333(57): 53-57. [in Polish]
    Search in Google Scholar
  5. Bugarski D., Gvozdenović Dj., Cervenski J. 2007. Macro-elements in pepper fruits. Acta Hort. 729: 193-197.
    Open DOISearch in Google Scholar
  6. Cheng J., Shen H., Yang X., Yu S., Yuan L., Sun Z., Sun X. 2008. Changes in biochemical characteristics related to firmness during fruit development of pepper (L.). Europen J. Hort. Science 73 (4): 155-161.
    Search in Google Scholar
  7. Conforti F., Statti G.A., Menichini F. 2007. Chemical and biological variability of hot pepper fruits (var.L.) in relation to maturity stage. Food Chem., 102: 1096-1104.[DOI:10. 1016/j.foodchem.2006.06.047]
    Open DOISearch in Google Scholar
  8. De Guevara R.G.L., Pardo-Gonzalez J.E., Varon-Castellanos R., Navarro F.A. 1996. Evolution of color during the riprning of selected varieties of paprika pepper (L.). J. Agric. Food Chem. 44 (8): 2049-2052. [DOI: 10.1021/jf950465m]
    Open DOISearch in Google Scholar
  9. Duliński J., Leja M., Samotus B., Ścigalski A. 1988. Wybrane metody analizy materiałów roślinnych. AR Kraków, Skrypty dla szkół wyższych, 53-56. [in Polish]
    Search in Google Scholar
  10. Golcz A., Kozik E. 2004. Effect of several agrotechnical factors on vitamin C content in pepper (L.) and lettuce (L.). Rocz. AR Poznań. CCCLVI Ogrodn. 37: 67-74.
    Search in Google Scholar
  11. Howard L.R., Talcott S.T., Brenes C.H., Villalon B. 2000. Changes in phytochemical and antioxidant activity of selected pepper cultivars (species) as influenced by maturity. J. Agric. Food Chem, 48: 1713-1720. [DOI: 10.1021/jf990916t]
    Open DOISearch in Google Scholar
  12. Korenman S. 1973. Analiza fotometryczna. WNT, Warszawa. [in Polish]
    Search in Google Scholar
  13. Kosson R. 2003. Chlorophyll fluorescence and chilling injury of green pepper as affected by storage conditions. Acta Hort. 628: 379-385.
    Open DOISearch in Google Scholar
  14. Kosson R., Stępowska A. 2002. Effect of cultivation method on yield and storage ability of sweet pepper. Folia Hort. 14/2: 69-76.
    Search in Google Scholar
  15. Kosson R., Stępowska A. 2005. The effect of equilibrium modified atmosphere packaging on quality and storage ability of sweet pepper fruits. Veg. Crops Res. Bull. 63: 139-149.
    Search in Google Scholar
  16. Kosson R., Stępowska A. 2006. The effect of perforated packaging on storage ability of green pepper fruits. Veg. Crops Res. Bull. 64: 19-27.
    Search in Google Scholar
  17. Lee S.K., Kader A.A. 2000. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Technol. 20: 207-220.
    Open DOISearch in Google Scholar
  18. Leja M., Mareczek A., Rożek S., Wojciechowska R. 1998. Związki fenolowe jako biochemiczny wskaźnik pozbiorczego starzenia się warzyw. Zesz. Nauk. AR w Krakowie 333(57): 181-185. [in Polish]
    Search in Google Scholar
  19. Lisiewska Z., Kmiecik W. 1991a. Azotany i azotyny w warzywach. Cz. I. Wpływ różnych czynników na zawartość azotanów i azotynów w warzywach świeżych. Post. Nauk Roln. 3: 11-24. [in Polish]
    Search in Google Scholar
  20. Lisiewska Z., Kmiecik W. 1991b. Azotany i azotyny w warzywach. Cz. II. Zmiany zawartości azotanów i azotynów w warzywach podczas krótko i długoterminowego przechowywania. Post. Nauk Roln. 3: 25-31. [in Polish]
    Search in Google Scholar
  21. Madrid R., Navarro F., Collados I., Egea C., Alarcon A.L. 1999. Development of colour in red pepper fruits in soilless culture. J. Hort. Sci. Biotech. 74(2): 175-180.
    Search in Google Scholar
  22. Navarro J.M., Flores P., Garrido C., Martinez V. 2006. Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages, as affected by salinity. Food Chem. 96: 66-73. [DOI:10.1016/j.foodchem.2005.01.057]
    Open DOISearch in Google Scholar
  23. Perucka I. 2004. Zmiany w zawartości karotenoidów w owocach papryki odmiany ‘Bronowicka Ostra’ zachodzące podczas dojrzewania i zastosowania etefonu. Acta Sci. Pol. Techno. Aliment. 3(1): 85-92. [in Polish]
    Search in Google Scholar
  24. Pilarski J., Kocurek M. 2005. The content of photosynthetic pigments and the lights conditions in the fruits and leaves of sweet pepper. Acta Physiol. Plant. 27 (2): 173-182.
    Search in Google Scholar
  25. Simonne A.H., Simonne E.H., Eitenmiller R.R., Mills H.A., Green N.R. 1997. Ascorbic acid and provitamin A contents in unusually colored bell pepper (L.). J. Food Comp. Anal. 10: 299-311.
    Open DOISearch in Google Scholar
  26. Swain T., Hillis W.E. 1959. Phenolic constituents of. I. Quantitative analysis of phenolic constituents. J. Sci. Food Agri. 10: 63-68.
    Open DOISearch in Google Scholar
  27. Tadesse T., Hewett E.W., Nichols M.A., Fischer K.J. 2002. Changes in physicochemical attributes of sweet pepper cv. Domino during fruit growth and development. Sci. Hort. 93: 91-103.
    Open DOISearch in Google Scholar
  28. Wall M.M., Waddell C.A., Bosland P.W. 2001. Variation in β-carotene and total carotenoid content in fruits of. HortScience, 36(4): 746-749.
    Open DOISearch in Google Scholar
  29. Wien H.C. (edit.) 1997. The physiology of vegetable crops. CAB International.
    Search in Google Scholar
  30. Yemm E.W., Wills A.J. 1954. The estimation of carbohydrates in plant extracts by anthrone. Biochem. J. 58: 508-514.
    Open DOISearch in Google Scholar
DOI: https://doi.org/10.2478/v10032-011-0012-8 | Journal eISSN: 1231-0948
Journal RSS Feed
Language: English
Page range: 143 - 152
Published on: Aug 12, 2011
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
pepper,
fruits,
maturity stage,
ascorbic acid,
phenols,
nitrates,
storage
Related subjects:
Life sciences,
Plant science,
Life sciences, other

© 2011 Anna Kołton, Renata Wojciechowska, Maria Leja, published by Sciendo
This work is licensed under the Creative Commons License.

Volume 74 (2011): Issue 1 (June 2011)
Previous article
Next article