Biochemical aspects of spice paprika (Capsicum anuumm [i.e. annuum] L.) ripening. [Doctoral dissertation] | Biohemijski aspekti sazrevanja zacinske paprike (Capsicum annuum L.). Doktorska disertacija
2008
Kevresan, Z.
The aim of this study was to investigate biochemical changes of paprika fruits during ripening and postharvest treatments. Fruits were collected in different stages of development i.e. when green, brown, red and deep red color. Each of these color-type fruits were ripped after harvest (collection) during next fifteen days with or without light. Thereafter, postharvest treatment fruits were dried and milled. Chemical composition of samples of fresh paprika and dried fruits were determined. Based on the results it could be concluded that, during ripening, the biochemical changes are occurred on paprika fruits. The increase in dry matter content is observed along with the changes in pigment and essential oil composition. During the postharvest time, all evaluated parameters indicated that ripening is in progress after the harvest of paprika fruits. Changes in both the pigment and the essential oil content is dependent of a ripening stage.
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