Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04829-0
Abstract: Effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on pectin characteristics and related quality in green peppers during storage were assessed. The results showed that the changes of physicochemical quality in all green peppers were similar… read more here.
Keywords: green peppers; storage; quality green; pectin characteristics ... See more keywords
Calcium ion improves cold resistance of green peppers (Capsicum annuum L.) by regulating the activity of protective enzymes and membrane lipid composition
Sign Up to like & getrecommendations! Published in 2021 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2020.109789
Abstract: Abstract To study the effect of calcium ion (Ca2+) on chilling injury (CI) in green peppers (Capsicum annuum L.), green peppers were treated with calcium chloride (CaCl2) and chlorpromazine (CPZ) at 4 °C storage temperature. The… read more here.
Keywords: membrane lipid; green peppers; peppers capsicum; calcium ... See more keywords