Organic Chilli Pepper (Capsicum annuum cv. Superhot) Quality and Biochemical Responses to Sequential Treatment with Hot Water, Surface Coating, Equilibrium Modified Atmosphere Packaging and Cold Storage
Organic chilli peppers (Capsicum annuum cv. Superhot) at full-red stage were submeged in 50°C water for 4 minutes followed by surface coating with carboxymethyl cellulose (CMC) or chitosan at 0.25-1.0% for 2 minutes. The fruits were then packed in 32-34 µm thick polyethylene bag (Active PAKTM) befor...
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| Format: | EJournal Article |
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Faculty of Agriculture University of Brawijaya in collaboration with PERAGI,
2021-03-16.
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A1234.567 |
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