Fruit Development in Capsicum annuum:  Changes in Capsaicin, Lignin, Free Phenolics, and Peroxidase Patterns

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 48; no. 12; pp. 6234 - 6239
Main Authors ESTRADA, Berta, BERNAL, María A., DíAZ, José, POMAR, Federico, MERINO, Fuencisla
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 25.12.2000
Subjects
Agronomy. Soil science and plant productions
Biological and medical sciences
Economic plant physiology
Food industries
Fructification, ripening. Postharvest physiology
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Growth and development
Lignin
Fruit
Enzyme
Capsaicin
Bell pepper
Ripening
Peroxidases
Dicotyledones
Angiospermae
Phenols
Flavoring crop
Capsicum annuum
Spermatophyta
Catabolism
Chemical composition
Peroxidase
Developmental stage
Oxidoreductases
Solanaceae
Fructification
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More Information
Bibliography:istex:2B8238F0E65510417EC2BF054F0228DB82B0AF37
ark:/67375/TPS-N5SBNW03-C
ISSN:0021-8561
1520-5118
DOI:10.1021/jf000190x