Relationships between postharvest water loss and physical properties of pepper fruit (Capsicum annuum L.)
1993
Lownds, N.K. | Banaras, M. | Bosland, P.W.
Physical characteristics [initial water content, surface area, surface area: volume (SA:V) ratio, cuticle weight, epicuticular wax content, and surface morphology] were examined to determine relationships between physical properties and water-loss rate in pepper fruits. 'Keystone', 'NuMex R Naky', and 'Santa Fe Grande' peppers, differing in physical characteristics, were stored at 8, 14, or 20C. Water-loss rate increased linearly with storage time at each temperature and was different for each cultivar. Water-loss rate was positively correlated with initial water content at 14 and 20C, SA:V ratio at all temperatures, and cuticle thickness at 14 and 20C. Water-loss rate was negatively correlated with surface area and epicuticular wax content at all temperatures. Stomata were absent on the fruit surface, and epicuticular wax was amorphous for each cultivar.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library