The Effect of Short-term Storage and the Hot Water Treatment of Fresh-Cut Pepper Fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the Content of Bioactive Compounds and Antioxidant Properties

The Effect of Short-term Storage and the Hot Water Treatment of Fresh-Cut Pepper Fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the Content of Bioactive Compounds and Antioxidant Properties

The aim of the experiment was to determine the changes in the contents of bioactive compounds and antioxidant/antiradical activity in fresh-cut fruits of sweet pepper cv. ‘Blondy F1’ and ‘Yecla F1’, depending on the postharvest treatment. Treatment with hot water and short-term storage decreased the...

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Bibliographic Details
Main Authors: Szwejda-Grzybowska Justyna I., Kosson Ryszard, Grzegorzewska Maria
Format: Article
Language:English
Published: Sciendo 2016-12-01
Series:Journal of Horticultural Research
Subjects:
pepper
antioxidant activity
antiradical activity
short-term storage
minimal processing
Online Access:https://doi.org/10.1515/johr-2016-0024

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