Lipid changes in mature-green bell pepper fruit during chilling at 2 degree C and after transfer to 20 degree C subsequent to chilling [galactolipids, monogalactosyl-diacylglycerol, digalactosyl-diacylglycerol]

acido linoleico acido linolenico capsicum annuum cell membranes chili dulce chlorophylle chlorophylls clorofilas cold estigmasterol estres frio froid linoleic acid linolenic acid membranas celulares membrane cellulaire phosphatide phospholipids piment doux postharvest physiology sitosterol stigmasterol stress sweet peppers