Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage
Changes in the total phenolic content of mature green peppers (a) and fully ripe/red peppers (b) for the UCRT (♦), MAP (■), and MAP+1-MCP (▲) treatments during storage at 10°C; MAP (□) and MAP+1-MCP (∆) values for the fruits transferred to room temperature at day 21. The values are the means of six replicate samples, and their S.E.s are indicated.
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