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

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

Year: 

1993

Total pages: 

7

Source of publication :

Author :

Meir, Shimon

;

Rosenberger, Ida

.

Unit:

Department of Postharvest Science of Fresh Produce

Document Type:

Non-reviewed publication

.

Language:

Hebrew

.

Related Files  :

Notes: 

כרך עג, עמ' 985-979; See English summary at the end of the article

Capsicum annuum (pepper)

color

food storage

MAOR

postharvest treatment

technology and storage

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Heritage document

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

כרך עג, עמ' 985-979; See English summary at the end of the article

Heritage document

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