Maalekuu et al., 2006 - Google Patents
The relationship between water loss, lipid content, membrane integrity and LOX activity in ripe pepper fruit after storageMaalekuu et al., 2006
View PDF- Document ID
- 73154199269416863
- Author
- Maalekuu K
- Elkind Y
- Leikin-Frenkel A
- Lurie S
- Fallik E
- Publication year
- Publication venue
- Postharvest Biology and Technology
External Links
Snippet
Ten pepper genotypes with wide variation in rate of water loss after storage were examined in relationship to their membrane lipid content, loss of membrane integrity (electrolyte leakage) and lipoxygenase activity. Pepper genotypes susceptible to high rates of water …
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Micro-organisms; Enzymes
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