Improvement of the postharvest keeping quality of red bell pepper (cv. Maor) by packaging with perforated films and storage at reduced temperature (3 degrees C)

Hello

English

Quick User Guide

Search...

Volcani treasures

About

Improvement of the postharvest keeping quality of red bell pepper (cv. Maor) by packaging with perforated films and storage at reduced temperature (3 degrees C)

Year: 

1993

Total pages: 

6

Source of publication :

Hassadeh

Author :

Aharon, Zion

;

Grinberg, Shoshana

;

Meir, Shimon

;

Rosenberger, Ida

.

Unit:

המכון לטכנולוגיה של מזון. המחלקה לאחסון פירות וירקות

Document Type:

Non-reviewed publication

.

Language:

Hebrew

.

Related Files  :

Link to fileF;

Notes: 

כרך עג, עמ' 401-396; See English summary at the end of the article

Capsicum annuum (pepper)

food storage

MAOR

packaging

shelf life

More details

You may also be interested in

The effect of postharvest treatments and modified atmosphere packaging on Bell pepper quality and the examination of new varieties

דוח מחקר

Learn more

Development of new technologies to extend the storability of bell sweet peppers, examining new varieties and studying the biochemical and molecular basis for quality deterioration

דוח מחקר

Learn more

Improvement of the postharvest keeping quality and colour development of bell pepper (cv. 'Maor') by packaging with polyethylene bags at a reduced temperature

פרסום מדעי

Learn more

Bulk packaging for the maintenance of eggplant quality in storage

פרסום מדעי

Learn more

Effect of controlled atmosphere on rot development during storage of red bell pepper

מסמך מורשת

Learn more

Enhancement of red color development by prestorage holding at 25 degrees Celsius of bell peppers (cv. Maor) packed in perforated films

מסמך מורשת

Learn more

Heritage document