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Effect of high hydrostatic pressure on anatomy and morphology of green epper Capsicum anuum L
Date
2015-09-05
Author
İşlek, Cemil
Çeter, Talip
Altuner, Ergin Murat
Alpas, Hami
Metadata
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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 300 MPa pressure for 5 min at 25°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 300 MPa. More detailed studies are needed to put forward the mechanism behind the changes in biochemical properties.
URI
https://hdl.handle.net/11511/72459
Collections
Department of Food Engineering, Conference / Seminar
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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, fru...
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C. İşlek, T. Çeter, E. M. Altuner, and H. Alpas, “Effect of high hydrostatic pressure on anatomy and morphology of green epper Capsicum anuum L,” 2015, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/72459.
