נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
A short hot water treatment inhibits ripening-related enzyme activities in sweet pepper during storage and marketing simulation
Year:
2005
Authors :
אלקלעי-טוביה, שרון
;
.
סונגו, ליליאן
;
.
פליק, אלעזר
;
.
קיסינגר, מאלכו
;
.
Volume :
8
Co-Authors:
Facilitators :
From page:
28
To page:
36
(
Total pages:
9
)
Abstract:

The aim was to evaluate the effects of a short hot water rinsing and brushing (HWRB)
treatment on ripening-related enzyme activities in association with other quality parameters
 in two freshly harvested bell pepper cultivars. Application of HWRB treatment at 55 C for
about 15s to two bell pepper cultivars ('Parker'-red and 'Nibla'-yellow) significantly reduced
water loss, thus maintaining fruit firmness, and significantly reduced decay incidence after
subsequent prolonged storage. However,'Parker'lost less weight, was firmer and had lower …

Note:
Related Files :
Hot water rinsing and brushing
NIBLA (pepper)
PARKER (pepper)
ripening
Sweet pepper
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
גוגל סקולר
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
38139
Last updated date:
02/03/2022 17:27
Creation date:
26/11/2018 12:24
You may also be interested in
Scientific Publication
A short hot water treatment inhibits ripening-related enzyme activities in sweet pepper during storage and marketing simulation
8
A short hot water treatment inhibits ripening-related enzyme activities in sweet pepper during storage and marketing simulation

The aim was to evaluate the effects of a short hot water rinsing and brushing (HWRB)
treatment on ripening-related enzyme activities in association with other quality parameters
 in two freshly harvested bell pepper cultivars. Application of HWRB treatment at 55 C for
about 15s to two bell pepper cultivars ('Parker'-red and 'Nibla'-yellow) significantly reduced
water loss, thus maintaining fruit firmness, and significantly reduced decay incidence after
subsequent prolonged storage. However,'Parker'lost less weight, was firmer and had lower …

Scientific Publication
You may also be interested in