The influence of far-red light on attributes of green bell pepper fruits (Capsicum annuum l.) during storage

Green bell peppers fruits, stored for 1 month at 8oC and 455% relative humidity in Far-Red light (FRL) and darkness respectively, were investigated in terms of physical, chemical and microbiological parameters. The exposure to FRL slows down the water loss from fruits by stimulating the surface wax...

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Bibliographic Details
Main Authors: Anca MIHALY COZMUTA, Leonard MIHALY COZMUTA, Anca PETER, Camelia NICULA, Liliana CRISAN, Adriana VULPOI, Monica BAIA
Format: Article
Published: Galati University Press 2016-12-01
Series:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
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