ArticleFrontiers in plant science2022
Storage Stability of Nutritional Qualities, Enzyme Activities, and Volatile Compounds of "Hangjiao No. 2" Chili Pepper Treated With Different Concentrations of 1-Methyl Cyclopropene.
Article in Frontiers in plant science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 15 citations in OpenAlex.
- Analysis of quality characteristics and key aroma compounds variation in different Ming pepper varieties during ripening process.Food chemistry: X · 2026Article
- Bioactive compounds from fermentedIn silico pharmacology · 2024Article
- Review
- Maintenance of postharvest storability and overall quality of 'Jinshayou' pummelo fruit by salicylic acid treatment.Frontiers in plant science · 2022Article
- Apple polyphenols delay postharvest senescence and quality deterioration of 'Jinshayou' pummelo fruit during storage.Frontiers in plant science · 2022Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to determine the effects of different concentrations of 1-methyl cyclopropene (1-MCP) on the nutritional quality, antioxidant enzyme activities, and volatile compounds of "Hangjiao No.2" chili pepper during 12 days of storage at ambient temperature. The chili fruit were randomly selected and divided into four groups corresponding to the four treatments, thus, 0.5, 1.0, and 1.5 μl L
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