Abstract
The use of magnetic/electric field treatment reduced quality deterioration of green bell pepper during transportation. Electrostatic treatment at 4 °C and 5 kV cm−1 effectively reduced the loss of nutrients during transportation of pepper.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.