Data/hora: 10/06/2024 11:01:12

Provedor de dados: 	63	
País: 	Brazil	
Título: 	Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages	
Autores: 	Antoniali,Silvia; Leal,Paulo Ademar Martins; Magalhães,Ana Maria de; Fuziki,Rogério Tsuyoshi; Sanches,Juliana.	
Data: 	2007-02-01	
Ano: 	2007	
Palavras-chave: 	Capsicum annuum; Quality; Ripening.	
Resumo: 	The bell pepper presents alterations in its composition and its properties with the process of senescence during ripening. These composition and textual factors are part of the quality of the fruit and therefore of the selection. This permits the correct knowledge of the factors necessary for post-harvest measures, so that they can be adequately applied. The aim of this study is to analyze the 'Zarco HS' yellow pepper at various levels of ripeness taking into account its physico-chemical properties (titratable acidity, pH, total soluble solids, water content, and ascorbic acid), in order to understand this behavior during the ripening process. Bell peppers were separated based on their yellow percentage, which varied from 0% to 100%, and for each percentage five fruits were chosen as replicates. They were compared to 0%, 25%, 50%, 75% and 100% levels of ripening, due to the difficulty of the methodology in identifying the smaller differences between coloring. The 'Zarco HS' yellow bell pepper presents greater levels of soluble solids and lower levels of malic acid as the percentage of external yellow coloring increases. The yellow bell peppers, especially when totally yellow, represent an important source of vitamin C.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162007000100003	
Editor: 	São Paulo - Escola Superior de Agricultura "Luiz de Queiroz"	
Relação: 	10.1590/S0103-90162007000100003	
Formato: 	text/html	
Fonte: 	Scientia Agricola  v.64 n.1 2007	
Fonte: 	info:eu-repo/semantics/openAccess