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Rongqing Wang

Zhejiang Academy of Agricultural Sciences

China

  • Zhejiang Academy of Agricultural Sciences

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Effects of Storage Temperature at Early Stage Postharvest on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (Capsicum Annuum L.)

Number of pages: 22 Posted: 01 Dec 2022
Chaochao Liu, Golam Jalal Ahammed, Qingjing Ye, Hongjian Wan, Zhuping Yao, Meiying Ruan, Rongqing Wang, Chengan Gao and Yuan Cheng
Jiangsu University of Science and Technology, Henan University of Science and Technology, Zhejiang Academy of Agricultural Sciences, Zhejiang Academy of Agricultural Sciences, Zhejiang Academy of Agricultural Sciences, Zhejiang Academy of Agricultural Sciences, Zhejiang Academy of Agricultural Sciences, Zhejiang Academy of Agricultural Sciences and Zhejiang Academy of Agricultural Sciences
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Pepper fruit, Post-harvest quality, Temperature, Capsaicin, Amino acid composition