Thymol maintains peppers quality by regulating antioxidant capacity, cell wall metabolism and membrane lipid metabolism

Thymol maintains peppers quality by regulating antioxidant capacity, cell wall metabolism and membrane lipid metabolism

This study investigates the effect of 100 mg L−1 thymol treatment on the quality of post-harvest peppers stored at 10 °C. The results showed that thymol treatment significantly reduced decay rate, reactive oxygen species (ROS) accumulation, and saturated fatty acid levels in peppers. Moreover, unsat...

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Bibliographic Details
Main Authors: Xue Li, Xiaogang Wang, Jianye Chen, Donglan Luo, Sen Cao, Liangjie Ba
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Antioxidant system
Cell membrane
Cell wall components
Postharvest
Storage
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524010265
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