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 …
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 …