Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)
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DOI: 10.3390/antiox9030203
Abstract: 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,… read more here.
Keywords: green chili; carotenoid biosynthesis; mature green; chili ... See more keywords
Assessment of Biostimulant Derived from Moringa Leaf Extract on Growth, Physiology, Yield, and Quality of Green Chili Pepper
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DOI: 10.3390/su15097113
Abstract: With the rapid growth in global population and standards of living, improving food production and quality are the greatest challenges in agriculture. The application of biostimulant derived from moringa leaf extract (MLE) has attracted a… read more here.
Keywords: quality; growth; physiology; green chili ... See more keywords