FARKLI AMBALAJ MATERYALLERINİN BİBERİN (Capsicum annum L. var. longum) SOĞUKTA MUHAFAZASINA ETKİSİ
نویسندگان
چکیده
منابع مشابه
Antioxidant Potential of Bell Pepper (Capsicum annum L
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...
متن کاملRespiration rate model for mature green capsicum (Capsicum annum L.) under closed aerobic atmospheric conditions
The respiration rate of green capsicum cv. ‘Swarna’ fruits harvested at mature green stage were determined under closed system at 10, 15 and 20 oC temperatures. A simple Michaelis-Menten kinetic model coupled with Arrhenius-type equation, which describes temperature as a function of respiration rate, was used to model the respiration rate of capsicum. The respiration rate model parameters at de...
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Aims: Klebsiella pneumoniae can be defined as one of the virulent pathogens with a high level of antibiotic resistance. The goal of the presented work was to see if Capsicum annuum L. juice has antibacterial activity against K. pneumonia, a bacteria seen in respiratory tract infections. Materials & Methods: Fifty respiratory tract infections have been collected that include such bacterium’s r...
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Silicon (Si) is the second most abundant element in soils, and at elevated concentration levels in plant tissue Si is reported to improve plant resistance to a range of biotic and abiotic stresses. in the present study, Si solutions at 100, 300 or 500 mg l-1 made from potassium silicate (K2Sio3) were applied as foliar sprays or soil drenches to pepper (capsicum annum l.) plants, and their effec...
متن کاملQuality 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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ژورنال
عنوان ژورنال: Tarım Bilimleri Dergisi
سال: 1995
ISSN: 1300-7580
DOI: 10.1501/tarimbil_0000000597