Lipid changes in mature-green bell pepper fruit during chilling at 2oC and after transfer to 20oC subsequent to chilling

1995 ◽  
Vol 93 (4) ◽  
pp. 683-688 ◽  
Author(s):  
Bruce D. Whitaker
Keyword(s):  
Bell Pepper ◽  
Pepper Fruit

scholarly journals Ethanolic Fermentation Enzymes, their Products and Transcription of Alcohol Dehydrogenase from Bell Pepper Fruit Held under Various Low Oxygen Atmospheres.

2000 ◽  
Vol 69 (3) ◽  
pp. 266-272 ◽  
Author(s):  
Yoshihiro Imahori ◽  
Mika Kota ◽  
Hajime Furukawa ◽  
Yoshinori Ueda ◽  
Kazuo Chachin
Keyword(s):  
Alcohol Dehydrogenase ◽  
Bell Pepper ◽  
Low Oxygen ◽  
Ethanolic Fermentation ◽  
Pepper Fruit

Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water

2021 ◽  
Author(s):  
López‐Angulo Gabriela ◽  
López‐Velázquez Jordi Gerardo ◽  
Vega‐García Misael Odín ◽  
Bojórquez‐Acosta Wendy Denisse ◽  
Delgado‐Vargas Francisco ◽  
...  
Keyword(s):  
Chilling Injury ◽  
Hot Water ◽  
Bell Pepper ◽  
Pepper Fruit ◽  
Injury Tolerance ◽  
Enzymatic Changes

Superoxide production by mitochondria isolated from green bell pepper fruit

1995 ◽  
Vol 94 (4) ◽  
pp. 743-749 ◽  
Author(s):  
Albert C. Purvis ◽  
Robert L. Shewfelt ◽  
James W. Gegogeine
Keyword(s):  
Bell Pepper ◽  
Superoxide Production ◽  
Pepper Fruit

Phenolic profile associated with chilling tolerance induced by the application of a hot water treatment in bell pepper fruit

2020 ◽  
Vol 85 (7) ◽  
pp. 2080-2089
Author(s):  
Jordi G. López‐Velázquez ◽  
Francisco Delgado‐Vargas ◽  
Gabriela López‐Ángulo ◽  
Evangelina García‐Armenta ◽  
Martha E. López‐López ◽  
...  
Keyword(s):  
Water Treatment ◽  
Chilling Tolerance ◽  
Hot Water ◽  
Bell Pepper ◽  
Hot Water Treatment ◽  
Phenolic Profile ◽  
Pepper Fruit

scholarly journals Non-Destructive, Opto-Electronic Determination of the Freshness and Shrivel of Bell Pepper Fruits

2020 ◽  
Vol 6 (11) ◽  
pp. 122
Author(s):  
Bernhard Althaus ◽  
Michael Blanke
Keyword(s):  
Surface Roughness ◽  
Fold Increase ◽  
Fruit Color ◽  
Bell Pepper ◽  
Color Measurements ◽  
Pepper Fruit ◽  
Light Reflectance ◽  
Rgb Images ◽  
The Difference ◽  
Non Destructive

(1) The objective of the present study was to identify suitable parameters to determine the (degree of) freshness of Bell pepper fruit of three colors (yellow, red, and green) over a two-week period including the occurrence of shrivel using non-destructive real-time measurements (2) Materials and methods: Surface glossiness was measured non-destructively with a luster sensor type CZ-H72 (Keyence Co., Osaka, Japan), a colorimeter, a spectrometer and a profilometer type VR-5200 (Keyence) to obtain RGB images. (3) Results: During storage and shelf life, bell pepper fruit of initially 230–245 g lost 2.9–4.8 g FW per day at 17 °C and 55% rh. Shriveling started at 6–8% weight loss after 4–5 days and became more pronounced. Glossiness decreased from 450–500 a.u. with fresh fruit without shrivel, 280–310 a.u. with moderately shriveled fruit to 80–90 a.u. with severely shriveled fruit irrespective of color against a background of <40 a.u. within the same color, e.g., light red and dark red. Non-invasive color measurements showed no decline in Lab values (chlorophyll content), irrespective of fruit color and degree of shrivel. RGB images, converted into false color images, showed a concomitant increase in surface roughness (Sa) from Sa = ca. 2 µm for fresh and glossy, Sa = ca. 7 µm for moderately shriveled to Sa = ca. 24 µm for severely shriveled rough surfaces of stored pepper fruit, equivalent to a 12-fold increase in surface roughness. The light reflectance peak at 630–633 nm was universal, irrespective of fruit color and freshness. Hence, a freshness index based on (a) luster values ≥ 450 a.u., (b) Sa ≤ 2 µm and (c) the difference in relative reflectance in % between 630 nm and 500 nm is suggested. The latter values declined from ca. 40% for fresh red Bell pepper, ca. 32% after 6 days when shriveling had started, to ca. 21% after 12 days, but varied with fruit color. (4) Conclusion: overall, it can be concluded that color measurements were unsuitable to determine the freshness of Bell pepper fruit, whereas profilometer, luster sensor, and light reflectance spectra were suitable candidates as a novel opto-electronic approach for defining and parametrizing fruit freshness.

Cuticular cracking in bell pepper fruit: II. Effects of fruit water relations and fruit expansion

1999 ◽  
Vol 74 (1) ◽  
pp. 1-5 ◽  
Author(s):  
B. Aloni ◽  
L. Karni ◽  
S. Moreshet ◽  
C. Yao ◽  
C. Stanghellini
Keyword(s):  
Water Relations ◽  
Bell Pepper ◽  
Pepper Fruit

Effects of climatic factors and water stress on the diurnal ¯uctuation in diameter of bell pepper fruit

2000 ◽  
Vol 75 (1) ◽  
pp. 6-11 ◽  
Author(s):  
Chongren Yao ◽  
Samuel Moreshet ◽  
Beny Aloni ◽  
Leah Karni
Keyword(s):  
Water Stress ◽  
Climatic Factors ◽  
Bell Pepper ◽  
Pepper Fruit

Effect of pressure and blanching treatments on endogenous enzymatic activity and vitamin C content of bell pepper fruit

2003 ◽  
Vol 23 (1-2) ◽  
pp. 97-100
Author(s):  
S. Castro ◽  
J. Saraiva ◽  
I. Delgadillo ◽  
A. Sousa
Keyword(s):  
Vitamin C ◽  
Enzymatic Activity ◽  
Bell Pepper ◽  
Effect Of Pressure ◽  
Pepper Fruit
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