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Microstructural analysis of fresh-cut red bell pepper (Capsicum annuum L.) for postharvest quality optimization

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Academic year: 2021

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Fig. 1. Scanning electron micrographs of fresh-cut red bell pepper, according to different preparation  procedures: (A) sample frozen in liquid nitrogen and freeze-dried; (B) sample frozen at -80 °C  and freeze-dried; and (C) sample frozen at -80 °C, (1) j
Fig. 2. Degree of cellular destruction of red bell pepper after cutting, over time under refrigerated storage  (average±standard deviation), according to different preparation procedures: (●) sample frozen in liquid  nitrogen and freeze-dried; (■) sample f

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