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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书目信息
出版者
Instytut Warzywnictwa
页码
57 p.
其它主题
Experimentacion en campo; Republique tcheque; Legume deshydrate; Hibridos; Plante legumiere; Composicion aproximada; Murissage; Republica checa; Variete; Experimentation au champ; Stade de developpement vegetal
语言
抛光
注释
Summaries (En, Pl)
9 fig., 14 tables; 74 ref.; Distributed 1997
翻译的标题
Wplyw warunkow uprawy, pozbiorczego przechowywania i procesow technologicznych na zawartosc witaminy E w owocach papryki slodkiej
类型
Summary; Thesis; Non-Conventional
团体作者
Akademia Rolnicza, Lublin (Poland)
1998-08-15
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