Cold shock precooling improves the firmness of chili pepper during postharvest storage and the molecular mechanisms related to pectin
Si Mi, Tong Li, Quanying Shi, Wenxuan Zhu, Xianghong Wang
Topics & Concepts
PectinPostharvestChemistryPepperCold storageFood scienceHorticultureShock (circulatory)BiologyInternal medicineMedicinePostharvest Quality and Shelf Life ManagementMicrobial Inactivation MethodsMicroencapsulation and Drying Processes