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

Figures & data

Figure 1. Appearance quality of the peppers treated with CaCl₂, HT, and HT-CaCl₂ for 32 days at 8°C

Figure 2. (1) CPMG relaxation decay curves; (2) T₂ relaxation time of the peppers treated with CaCl₂, HT, and HT-CaCl₂ for 32 days at 8°C. A₁, B₁, C₁, D₁: CPMG relaxation decay curves; A₂, B₂, C₂, D₂: T₂ relaxation time; A₁, A₂: Control; B₁, B₂: CaCl₂; C₁, C₂: HT; D₁, D₂: HT-CaCl_2.

Figure 3. Chlorophyll a and b contents of the peppers treated with CaCl₂, HT, and HT-CaCl₂ for 32 days at 8°C. Each value is the mean of three replications, and vertical bar represents the standard error of the means (n = 3)

Figure 4. L-ascorbic acid content of the peppers treated with CaCl₂, HT, and HT-CaCl₂ for 32 days at 8°C. Each value is the mean of three replications, and vertical bar represents the standard error of the means (n = 3)

Figure 5. Total phenol content and antioxidant capacities of the peppers treated with CaCl₂, HT, and HT-CaCl₂ for 32 days at 8°C. Each value is the mean of three replications, and vertical bar represents the standard error of the means (n = 3)

Figure 6. MDA content of the peppers treated with CaCl₂, HT, and HT-CaCl₂ for 32 days at 8°C. Each value is the mean of three replications, and vertical bar represents the standard error of the means (n = 3)

Figure 7. POD, PPO, CAT, and PAL activities of the peppers treated with CaCl₂, HT, and HT-CaCl₂ for 32 days at 8°C. Each value is the mean of three replications, and vertical bar represents the standard error of the means (n = 3)