Changes in Dry Matter, Oleoresin and Bioactive Components during Ripening of Different Chilli Pepper Cultivars of Nepal

Authors

  • U. Subedi Food Research Division, Nepal Agricultural Research Council, Khumaltar, Latipur, Nepal
  • R. Karki Food Research Division, Nepal Agricultural Research Council, Khumaltar, Latipur, Nepal
  • P. Ojha Food Research Division, Nepal Agricultural Research Council, Khumaltar, Latipur, Nepal
  • S.L. Shrestha Horticulture Research Division, National Agricultural Research Institute, Nepal Agricultural Research Council, Khumaltar, Lalitpur, Nepal

DOI:

https://doi.org/10.3126/nh.v13i1.30143

Keywords:

Antioxidants, Chilli pepper, Flavonoids, Maturity stakes, Polyphenol

Abstract

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Published

2018-12-31

How to Cite

Subedi, U., Karki, R., Ojha, P., & Shrestha, S. (2018). Changes in Dry Matter, Oleoresin and Bioactive Components during Ripening of Different Chilli Pepper Cultivars of Nepal. Nepalese Horticulture, 13(1), 10–20. https://doi.org/10.3126/nh.v13i1.30143

Issue

Vol. 13 No. 1 (2018)

Section

Articles

License

© Nepalese Horticultural Society