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International Journal of Food Properties Volume 22, 2019 - Issue 1

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Original Article

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

Haishan Xua College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information

Shenghua Dingb Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, ChinaView further author information

Hui Zhoua College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information

Youjin Yia College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information

Fangming Denga College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information

Rongrong Wanga College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaCorrespondence[email protected]
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Pages 1475-1491 | Received 12 Apr 2019, Accepted 05 Aug 2019, Published online: 27 Aug 2019

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https://doi.org/10.1080/10942912.2019.1653909
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Citations (4)

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Articles from other publishers (4)

Jiaoli Huang, Ruolan Sun, Xi Cao, Nan Hu, Bo Xia, Youjin Yi, ShanWeihong Zhou & Hongli Zhou. (2023) Preservation effect of Lactobacillus plantarum O2 fermentation supernatant on postharvest pepper and its induced resistance to Phytophthora capsici. Plant Physiology and Biochemistry 204, pages 108098.
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Shuai Ge, Rongrong Wang, Lvzhu Yang, Hui Kong, Xia Chang, Xincheng Fu, Yang Shan & Shenghua Ding. (2023) Transcriptomics and gas chromatography-mass spectrometry metabolomics reveal the mechanism of heat shock combined with 1-methylcyclopropene to regulate the cuticle wax of jujube fruit during storage. Food Chemistry 408, pages 135187.
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Somayeh Rastegar, Aazam Shojaie & Rebaz Aswad Mirza Koy. (2022) Foliar application of salicylic acid and calcium chloride delays the loss of chlorophyll and preserves the quality of broccoli during storage. Journal of Food Biochemistry 46:8.
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Haishan Xu, Yingrui Wang, Shenghua Ding, Hui Zhou, Liwen Jiang & Rongrong Wang. (2020) Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage. Journal of Food Science and Technology 58:10, pages 3712-3724.
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