Influence of the Phenological Stage and Harvest Date on the Bioactive Compounds Content of Green Pepper Fruit.

ABSTRACT: Green pepper fruit is often consumed before it is completely ripe. However, the influence of the phenological stage in which the green pepper is consumed as a potential influencing factor in its bioactive compounds content and antioxidant capacity remains unknown. In addition, no literature is available concerning the bioactive compounds changes in 'Lamuyo' green peppers along its developmental and growth cycle. For this, two different approaches have been carried out, one using twelve different phenological stages (S1 to S12), and in the other, seven different harvest dates (from 27 February to 20 April). Moreover, bioactive compounds changes during 21 days of postharvest storage at 8 °C were investigated. In this study, bioactive compounds (ascorbic acid, dehydroascorbic acid, and total

SUBMITTER: Dobon-Suarez A 

PROVIDER: S-EPMC8196862 | biostudies-literature | 2021 May

REPOSITORIES: biostudies-literature