The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings

Date

2015-10-02

Author

İŞLEK, Cemil
Altuner, Ergin Murat
Alpas, Hami

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High hydrostatic pressure is a non-thermal food processing technology, which also has several successful applications in different areas besides food processing. In this study, Capsicum annuum L. (pepper) seeds are subjected to 50, 100, 200 and 300MPa pressure for 5min at 25 degrees C and the seedlings of HHP processed seeds are used to compare percentage of seed germination and biochemical properties such as chlorophyll a, b and a/b, proline content, total protein, carotenoid, malondialdehyde, glucose, fructose and phenolic compounds concentrations. As a result of the study, it was observed that there are remarkable changes in terms of biochemical properties especially for seedlings, whose seeds were pressurized at 200 and 300MPa. More detailed studies are needed to put forward the mechanism behind the changes in biochemical properties.

Subject Keywords

Capsicum annuum, Pepper, High hydrostatic pressure processing, Biochemical properties, Physiological properties

URI

https://hdl.handle.net/11511/45876

Journal

HIGH PRESSURE RESEARCH

DOI

https://doi.org/10.1080/08957959.2015.1082559

Collections

Department of Food Engineering, Article

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Citation Formats

C. İŞLEK, E. M. Altuner, and H. Alpas, “The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings,” HIGH PRESSURE RESEARCH, pp. 396–404, 2015, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/45876.