Changes in Bioactive Compounds Throughout Ripening Stages of Green Pepper (Capsicum annuum L.) Exhibiting Varied Fruit Skin Colors-Reference-Cited by-同舟云学术

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Changes in Bioactive Compounds Throughout Ripening Stages of Green Pepper (Capsicum annuum L.) Exhibiting Varied Fruit Skin Colors

Published:2023-10-31 Issue:4 Volume:32 Page:302-311
ISSN:1229-4675
Container-title:Journal of Bio-Environment Control
language:en
Short-container-title:J. Bio-Env. Con.

Author:

Choi Hyo Gil¹,Jeong Jae Yeon²,Lee Jae Myun²,Kang Nam Jun³

Affiliation:

1. Professor, Agriculture and Fisheries Life Science Research Institute, Kongju National University, Yesan 32439, Korea

2. Graduate Student, Department of Horticulture, Kongju National University, Yesan 32439, Korea

3. Professor, Institute of Agriculture & Life Sciences, Gyeongsang National University, Jinju 52828, Korea

Publisher

The Korean Society for Bio-Environment Control

Subject

Psychiatry and Mental health

Link

https://www.ksbec.org/articles/pdf/doi/10.12791/KSBEC.2023.32.4.302.pdf

Reference53 articles.

1. PHENOLIC, CAROTENOID, ASCORBIC ACID CONTENTS AND THEIR ANTIOXIDANT ACTIVITIES IN BELL PEPPER

2. Changes in ascorbic acid concentration, ascorbate oxidase activity, and apoplastic pH in relation to fruit development in pepper (Capsicum annuumL.) and the occurrence of blossom-end rot

3. Molecular biology of capsaicinoid biosynthesis in chili pepper (Capsicum spp.)

4. Determination of capsaicinoids in red pepper powder using ultra high performance liquid chromatography

5. Comparison Study of Three Varieties of Red Peppers in Terms of Total Polyphenol, Total Flavonoid Contents, and Antioxidant Activities

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