Post-harvest red- and far-red-light irradiation and low temperature induce the accumulation of carotenoids, capsaicinoids, and ascorbic acid in capsicum annuum l. green pepper fruit

HIGHLIGHTS

• who: Pavel Pashkovskiy and colleagues from the Department of Plant Physiology, Timiryazev Agricultural Academy-Russian State Agrarian University have published the research: Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit, in the Journal: Foods 2023, 1715 of /2023/
• what: In connection with the above, the purpose of this work was to study how the activity of phytochromes adjusted using RL, FRL, and temperature can affect the qualitative and quantitative composition of carotenoids, alkaloids, and ascorbate, as . . .
  

   

  

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