Diphenylamine Inhibits Respiration of Green Bell Peppers
نویسندگان
چکیده
منابع مشابه
Phenolic compounds, ascorbic acid, carotenoids and antioxidant properties of green, red and yellow bell peppers
Different colored bell peppers (Capsicum annuum L.), green, red, and yellow were examined for their content of phenolic compounds, ascorbic acid and carotenoids as well as free radical scavenging activity using DPPH assay and antioxidant activity using ß-carotene/linoleic acid assay. Phenolic, ascorbic acid and carotenoid contents varied in different colored bell peppers. Green pepper had highe...
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Bell peppers grown in greenhouses in the Mediterranean region are frequently subjected to high temperatures in summer and low temperatures in winter. The present experiment was designed to quantify the effect of season on pepper fruit growth, maturation and ripening. Three bell pepper (Capsicum annuum L.) cultivars (Yolo Wonder, California Wonder and E84066) were cultivated in an unheated ...
متن کاملDetermination of Halosulfuron-Methyl in Bell Peppers Using QuEChERS and CE/MS/MS
This application note describes a fast analytical method for determination of halosulfuron-methyl using QuEChERS and capillary electrophoresis tandem mass spectrometry (CE/MS/MS). The method was developed and validated for halosulfuron-methyl in green and yellow bell peppers. It showed good linearity (R2 > 0.999) from 5.0 to 500 ppb for the analytical curves prepared in background electrolyte a...
متن کاملRespiration in blue-green algae.
The low rate of endogenous respiration exhibited by the blue-green algae Anacystis nidulans and Phormidium luridum was not increased by the addition of respiratory substrates. However, endogenous respiration was inhibited by low concentrations of cyanide and by high carbon monoxide tensions. In addition, the uncouplers dinitrophenol and carbonyl cyanide p-trifluoromethoxyphenylhydrazone both st...
متن کاملFactors Influencing texture retention of salt-free, acidified, red bell peppers during storage.
Red bell peppers were stored in a salt-free, acidified cover solution with sulfite as a microbial preservative. The texture retention of stored peppers was evaluated as a function of pH, acid, calcium, blanch treatment, and growing conditions of the peppers. Field-grown peppers softened at a faster rate than greenhouse-grown peppers and exhibited more variability in their ability to maintain te...
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ژورنال
عنوان ژورنال: Journal of the American Society for Horticultural Science
سال: 2003
ISSN: 0003-1062,2327-9788
DOI: 10.21273/jashs.128.6.0924