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Journals
Journal of Horticultural Research
Volume 24 (2016): Issue 2 (December 2016)
Open Access
The Effect of Short-term Storage and the Hot Water Treatment of Fresh-Cut Pepper Fruit cv. ‛Blondy F
1
’ and ‛Yecla F
1
’ on the Content of Bioactive Compounds and Antioxidant Properties
Justyna I. Szwejda-Grzybowska
Justyna I. Szwejda-Grzybowska
,
Ryszard Kosson
Ryszard Kosson
and
Maria Grzegorzewska
Maria Grzegorzewska
| Dec 30, 2016
Journal of Horticultural Research
Volume 24 (2016): Issue 2 (December 2016)
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Published Online:
Dec 30, 2016
Page range:
83 - 90
Received:
Nov 01, 2016
Accepted:
Dec 01, 2016
DOI:
https://doi.org/10.1515/johr-2016-0024
Keywords
pepper
,
antioxidant activity
,
antiradical activity
,
short-term storage
,
minimal processing
© 2016 Justyna I. Szwejda-Grzybowska et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Justyna I. Szwejda-Grzybowska
Research Institute of Horticulture, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
Ryszard Kosson
Research Institute of Horticulture, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
Maria Grzegorzewska
Research Institute of Horticulture, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland