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Ripening promotion and ethylene evolution in red pepper (Capsicum annuum) as influenced by newly developed formulations of a natural lipid, lysophosphatidylethanolamine

, : Ripening promotion and ethylene evolution in red pepper (Capsicum annuum) as influenced by newly developed formulations of a natural lipid, lysophosphatidylethanolamine. Acta Horticulturae (628(Vol 1)): 317-322

Application of the lysophosphatidylethanolamine (LPE) improved the yield of red pepper (C. annuum) fruit, probably by enhancing the rate of colour development. The effective concentration for this purpose was 100-200 micro l/l, which resulted in a yield increase of ripened fruits over 30%. LPE application did not adversely affect fruit quality. No phytotoxicity was observed when LPE was applied on red peppers.


Other references

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