The Effect of Glycine Betaine and Intermittent Heating on Maintaining the Quality and Shelf Life of Sweet Peppers

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

GHAHREMANI ZAHRA; Nowbakht Ali; BARZEGAR TAHER; Rabei Vali

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF VEGETABLES SCIENCES Year:2019 | Volume:3 | Issue:1 (5) Page(s): 23-38

Download Full-Text

Persian Verion

View:

455

Download:

Cites:

Information Journal Paper

Title

The Effect of Glycine Betaine and Intermittent Heating on Maintaining the Quality and Shelf Life of Sweet Peppers

Author(s)

GHAHREMANI ZAHRA | Nowbakht Ali | BARZEGAR TAHER | Rabei Vali | Issue Writer Certificate

Keywords

Carotenoids

Postharvest quality

Vitamin C

Weight loss

Abstract

In order to investigate the effect of glycine-betaine (GB) and intermittent warming (IW). On shelf life and quality of sweet pepper fruits an experiment was conducted as a factorial based on complete randomized design in University of Zanjan in 2016. Treatments were consisted of intermittent warming at three levels (control, 20 and 30 º C) and glycine-betaine at three levels (0, 5 and 10 mM). The fruits were stored at 4 ° C and 85± 5% RH for 30 days. The results showed that the amount of Vitamin C, chlorophyll, Carotenoids content and peroxidase activity in the fruits were decreased and fruit Weight loss percentages, extract pH and electrolyte leakage were increased during storage at low temperature (4 ° C) by gradually increasing of storage time. Intermittent warming and glycine betaine had positive effects on studied traits such as soluble solids, extract pH, Vitamin C, chlorophyll, Carotenoids content and peroxidase activity and improved the quality of pepper fruit during storage at low temperatures. These treatments prevented Weight loss and electrolyte leakage during the storage. The intermittent warming between temperatures of 20 ° C and 5 mM of GB were found to be more beneficial in improving the qualitative characteristics of pepper fruits. Therefore, the use of glycine betaine and intermittent warming can increase quality of sweet pepper, and by preventing the increase of contamination, can be improved the shelf life of sweet pepper.

Cites

No record.

References

No record.

Cite

APA: Copy

GHAHREMANI, ZAHRA, Nowbakht, Ali, BARZEGAR, TAHER, & Rabei, Vali. (2019). The Effect of Glycine Betaine and Intermittent Heating on Maintaining the Quality and Shelf Life of Sweet Peppers. JOURNAL OF VEGETABLES SCIENCES, 3(1 (5) ), 23-38. SID. https://sid.ir/paper/268938/en

Vancouver: Copy

GHAHREMANI ZAHRA, Nowbakht Ali, BARZEGAR TAHER, Rabei Vali. The Effect of Glycine Betaine and Intermittent Heating on Maintaining the Quality and Shelf Life of Sweet Peppers. JOURNAL OF VEGETABLES SCIENCES[Internet]. 2019;3(1 (5) ):23-38. Available from: https://sid.ir/paper/268938/en

IEEE: Copy

ZAHRA GHAHREMANI, Ali Nowbakht, TAHER BARZEGAR, and Vali Rabei, “The Effect of Glycine Betaine and Intermittent Heating on Maintaining the Quality and Shelf Life of Sweet Peppers,” JOURNAL OF VEGETABLES SCIENCES, vol. 3, no. 1 (5) , pp. 23–38, 2019, [Online]. Available: https://sid.ir/paper/268938/en

Related Journal Papers