The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings

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dc.authorid0000-0002-7683-8796
dc.contributor.authorIslek, Cemil
dc.contributor.authorAltuner, Ergin Murat
dc.contributor.authorAlpas, Hami
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2015
dc.departmentNiğde ÖHÜ
dc.description.abstractHigh 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey [TUBITAK-TOVAG-113O518]
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey under Grant TUBITAK-TOVAG-113O518.
dc.identifier.doi10.1080/08957959.2015.1082559
dc.identifier.endpage404
dc.identifier.issn0895-7959
dc.identifier.issn1477-2299
dc.identifier.issue4
dc.identifier.scopus2-s2.0-84947863829
dc.identifier.scopusqualityQ2
dc.identifier.startpage396
dc.identifier.urihttps://dx.doi.org/10.1080/08957959.2015.1082559
dc.identifier.urihttps://hdl.handle.net/11480/3862
dc.identifier.volume35
dc.identifier.wosWOS:000365178600007
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherTAYLOR & FRANCIS LTD
dc.relation.ispartofHIGH PRESSURE RESEARCH
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCapsicum annuum
dc.subjectpepper
dc.subjecthigh hydrostatic pressure processing
dc.subjectbiochemical properties
dc.subjectphysiological properties
dc.titleThe effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings
dc.typeArticle

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