The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings
Küçük Resim Yok
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
TAYLOR & FRANCIS LTD
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
High hydrostatic pressure is a non-thermal food processing technology, which also has several successful applications in different areas besides food processing. In this study, Capsicum annuum L. (pepper) seeds are subjected to 50, 100, 200 and 300MPa pressure for 5min at 25 degrees C and the seedlings of HHP processed seeds are used to compare percentage of seed germination and biochemical properties such as chlorophyll a, b and a/b, proline content, total protein, carotenoid, malondialdehyde, glucose, fructose and phenolic compounds concentrations. As a result of the study, it was observed that there are remarkable changes in terms of biochemical properties especially for seedlings, whose seeds were pressurized at 200 and 300MPa. More detailed studies are needed to put forward the mechanism behind the changes in biochemical properties.
Açıklama
Anahtar Kelimeler
Capsicum annuum, pepper, high hydrostatic pressure processing, biochemical properties, physiological properties
Kaynak
HIGH PRESSURE RESEARCH
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
35
Sayı
4
