Effect of different pretreatments on dried chilli (Capsicum annum L.) quality
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چکیده
منابع مشابه
Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)
The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at 10C fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest i...
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The interests in the consumption of pepper fruits (Capsicum annum L.) is, to a large extent due to its content of bioactive compounds and their importance as dietary antioxidants. Peppers are used as a colourant, flavourant, and/or as a source of pungency. Peppers can be used fresh, dried, fermented, or as an oleoresin extract. It has both nutritional and nutraceutical importance. It contains a...
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Ethyl methanesulfonate is a synthetic compound widely used as a mutagen, teratogen and brain carcinogen and as a research chemical. While, the toxicity and carcinogenicity of ethyl methanesulfonate on humans and animals have been studied, less is known about its genotoxicity to plants. In this study, the genotoxic effects of ethyl methanesulfonate were investigated with growing chilli seedlings...
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این مطالعه در سال 1386-87 در آزمایشگاه و مزرعه پژوهشی دانشگاه صنعتی اصفهان به منظور تعیین مناسب ترین تیمار بذری و ارزیابی اثر پرایمینگ بر روی سه رقم گلرنگ تحت سه رژیم آبیاری انجام گرفت. برخی از مطالعات اثرات سودمند پرایمینگ بذر را بر روی گیاهان مختلف بررسی کرده اند اما در حال حاضر اطلاعات کمی در مورد خصوصیات مربوط به جوانه زنی، مراحل نموی، عملکرد و خصوصیات کمی و کیفی بذور تیمار شده ژنوتیپ های م...
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ژورنال
عنوان ژورنال: IOP Conference Series: Earth and Environmental Science
سال: 2018
ISSN: 1755-1307,1755-1315
DOI: 10.1088/1755-1315/131/1/012014