A Combined Impact of Low-Voltage Electrostatic Field and Essential Oil on the Postharvest Properties of Chili Pepper: Insights into Related Molecular Mechanisms.

Foods · 2024 · PMC11593519 · PMID 39594101

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an increasing trendno p-value reported

An increasing trend from 7.85 nmol/g at 0 days to 9.54 nmol/g (LVEF + CLEO group), 10.07 nmol/g (LVEF group), 12.06 nmol/g (CLEO group), and 12.41 nmol/g (CK group) after 21 days of storage was achieved in the MDA level of chili pepper fruit ( Figure 2 A).

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