CHANGES IN CHLOROPHYLLS AND SPECTRALLY RELATED PIGMENTS DURING RIPENING OF CAPSICUM FRUTESCENS

被引：16
|
作者：
SCHANDERL, SH
LYNN, DYC
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1966.tb00468.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：141 / +
页数：1
相关论文
共 50 条
  • [41] Separation and quantitation of colour pigments of chili powder (Capsicum frutescens) by high-performance liquid chromatography-diode array detection
    Cserháti, T
    Forgács, E
    Morais, MH
    Mota, T
    Ramos, A
    JOURNAL OF CHROMATOGRAPHY A, 2000, 896 (1-2) : 69 - 73
  • [42] Mapping of yield-related QTLs in pepper in an interspecific cross of Capsicum annuum and C-frutescens
    Rao, G. U.
    Ben Chaim, A.
    Borovsky, Y.
    Paran, I.
    THEORETICAL AND APPLIED GENETICS, 2003, 106 (08) : 1457 - 1466
  • [43] Mapping of yield-related QTLs in pepper in an interspecific cross of Capsicum annuum and C. frutescens
    G. U. Rao
    A. Ben Chaim
    Y. Borovsky
    I. Paran
    Theoretical and Applied Genetics, 2003, 106 : 1457 - 1466
  • [44] Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation
    Fayos, Oreto
    de Aguiar, Ana Carolina
    Jimenez-Cantizano, Ana
    Ferreiro-Gonzalez, Marta
    Garces-Claver, Ana
    Martinez, Julian
    Mallor, Cristina
    Ruiz-Rodriguez, Ana
    Palma, Miguel
    Barroso, Carmelo G.
    Barbero, Gerardo F.
    MOLECULES, 2017, 22 (05):
  • [45] CHEMICAL CHANGES DURING RIPENING OF A SPANISH DRIED SAUSAGE (SALCHICHON) .2. DYNAMICS OF RESIDUAL NITRITE AND MEAT PIGMENTS
    LEONCRESPO, F
    MILLAN, R
    ARCHIVOS DE ZOOTECNIA, 1978, 27 (105) : 9 - 19
  • [46] Methyl jasmonate modulated biotransformation of phenylpropanoids to vanillin related metabolites using Capsicum frutescens root cultures
    Suresh, B
    Ravishankar, GA
    PLANT PHYSIOLOGY AND BIOCHEMISTRY, 2005, 43 (02) : 125 - 131
  • [47] TEXTURAL CHANGES AS RELATED TO COLOR OF RIPENING BANANAS
    RAMASWAMY, HS
    TUNG, MA
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1989, 24 (02): : 217 - 221
  • [48] Chlorophyll disappearance and chlorophyllase activity during ripening of Capsicum annuum L fruits
    Hornero-Méndez, W
    Mínguez-Mosquera, MI
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2002, 82 (13) : 1564 - 1570
  • [49] Carotenoid composition in the fruits of Capsicum annuum cv Szentesi Kosszarvu during ripening
    Deli, J
    Matus, Z
    Toth, G
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (03) : 711 - 716
  • [50] Evolution of some phenolic components, carotenoids and chlorophylls during ripening of three Italian grape varieties
    Gabriella Giovanelli
    Oreste V. Brenna
    European Food Research and Technology, 2007, 225 : 145 - 150
12345