Enhancing iodine content and fruit quality of pepper (Capsicum annuum L.) through biofortification

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• 作者：Rui Li^a ; ^b ; ^c ; De-Wang Li^a ; ^b ; Hui-Ping Liu^a ; ^b ; Chun-Lai Hong^d ; Ming-Yi Song^c ; Zi-Xi Dai^a ; ^b ; Jia-Wei Liu^a ; ^b ; Jun Zhou^a ; ^b ; Huan-Xin Weng^a ; ^b ; ^{gswenghx@zju.edu.cn}
• 关键词：Biofortification ; Fruit quality ; Iodide-enriched vegetable ; Iodine deficiency disorders ; Pepper (Capsicum annuum L.)
• 刊名：Scientia Horticulturae
• 出版年：2017
• 出版时间：5 January 2017
• 年：2017
• 卷：214
• 期：Complete
• 页码：165-173
• 全文大小：1900 K
• 卷排序：214

文摘

Pepper fruits treated with KI contained significantly more iodine. Iodine treated fruits had more ascorbic acid and soluble sugar, less total acidity. Increasing Chl-a and antioxidant activities contributed to fruit quality improvement.