Effect of cultivation conditions, postharvest storage and factors of processing on vitamin E content in bell pepper fruits
1996
Horbowicz, M.
The physiologically matured (red-riped) bell pepper fruits contained about four times more vitamin E then those unmatured (green-riped) fruits. Fruits of hybrid cultivars contained more vitamin E then fruits of Polish and Czech cultivars. During postharvest storage of bell pepper fruits the level of vitamin E was increased. The rate of the increase was dependent on temperature and presence of light. Drying and canning processes did not change the vitamin E content, but during storage of dried pepper level of vitamin E decreased rapidly
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