A Combined Impact of Low-Voltage Electrostatic Field and Essential Oil on the Postharvest Properties of Chili Pepper: Insights into Related Molecular Mechanisms
Xiaoqian Guo, Weihua Liu, Liyong Zhang, Xianghong Wang, Si Mi · 2024
Read A Combined Impact of Low-Voltage Electrostatic Field and Essential Oil on the Postharvest Properties of Chili Pepper: Insights into Related Molecular Mechanisms by Xiaoqian Guo, Weihua Liu, Liyong Zhang, Xianghong Wang, Si Mi (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11593519.txt.
Description
Xiaoqian Guo and co-authors pair a gentle electric field with chili leaf oil to keep harvested chili peppers fresher, in work from twenty twenty-four. Four storage groups compare control, oil, field, and the combination. Weight loss and damage markers are tracked over storage. Ripening chemistry and cell wall enzymes complete the panel. The combined treatment wins on nearly every quality measure.
Treated peppers lose less weight and keep more vitamin C. Firmness and colour hold up better than in controls. Wall-digesting enzymes are suppressed, so walls stay intact longer. Green pigment survives because its breakdown enzymes quiet down. Damage-linked compounds stay lower in the combined group. Two mild technologies synergise into real shelf-life gains.
Catalog record
| CREATOR | Xiaoqian Guo, Weihua Liu, Liyong Zhang, Xianghong Wang, Si Mi |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 48 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |