Open AccessBadania zamartości kwasu L-askorbinowego w różnych fazach dojrzałości owoców papryki poddanych działaniu etyloiminy i promieni gamma [Ascorbic acid content in different stages of ripen fruits pepper submit effect El and irradiation by 60Co]
Author(s) -
T. Zderkiewicz,
Jan Dyduch
Publication year - 2015
Publication title -
acta agrobotanica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.4
H-Index - 9
eISSN - 2300-357X
pISSN - 0065-0951
DOI - 10.5586/aa.1972.009
Subject(s) - ripeness , ascorbic acid , chemistry , pepper , food science , horticulture , ripening , biology
Investigations on the ascorbic acid content during subsequent stages of ripeness pepper fruits submitted to the influence of El and irradiation by 60Co. Considerable variation has been found in the ascorbic acid content in the pepper fruit, depending on the ripeness stage, the El concentration and the dose of 60Co. The highest content of this compound has been found at the intermediate ripeness stage, the lowest – at the technical ripeness stage. El caused vit. C increase at the concentration of 0.03% and 0.125%, and 60Co – at the 5000 Rtg dose