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COMBINATION OF ULTRASOUND AND OXALIC ACID TO CONTROL CHILLING INJURY IN CAPIA PEPPER (Capsicum annuum L. cv Yalova Yaglık)

By Mehmet U. Kasım, Rezzan Kasım and Kübra Yaşar

Abstract

According to the results, CI scores of samples in three treatments (OA, US, US+OA) were lower compared to control group. But, OA treatment was supressed CI symptoms than the other treatments during all storage period. The color preservation of samples in OA, US, US+OA treatments were lower than control. In conclusion, it was concluded that, while the effect of US treatment on prevent CI symptoms is limited, the OA treatment is successful

Publisher: Ss Cyril and Methodius University in Skopje, Faculty of Agricultural Sciences and Food - Skopje, Republic of North Macedonia
Year: 2018
OAI identifier: oai:journals.ukim.mk:article/1023

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