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FilenameFormatSizeDescription
ijfs12206-sup-0001-FigureS1.docWord document29KFigure S1. Changes of lightness (a) and colour parameters a* (b) or b* (c) of ‘Makedoniko’ peppers treated with 0 (control), 0.5, and 1% NaOH before preservation in brine for 60 days.
ijfs12206-sup-0002-FigureS2.docWord document29KFigure S2. Changes in firmness (a) and dry mass (b) of ‘Makedoniko’ peppers treated with 0 (control), 0.5, and 1% NaOH before preservation in brine for 60 days.
ijfs12206-sup-0003-FigureS3.docWord document32KFigure S3. Changes in chlorophyll (a), total phenolic compounds (b) and antioxidant capacity (c) of ‘Makedoniko’ peppers treated with 0 (control), 0.5, and 1% NaOH before preservation in brine for 60 days.
ijfs12206-sup-0004-FigureS4.docWord document24KFigure S4. Capsaicin content of ‘Makedoniko’ peppers following treatment with 0 (control) 0.5, and 1% NaOH as well following preservation of treated peppers for 60 days in brine.
ijfs12206-sup-0005-TableS1.docWord document29KTable S1. Physicochemical properties of fresh ‘Makedoniko’ pepper.
ijfs12206-sup-0006-TableS2.docWord document25KTable S2. Analysis of variance and mean comparison of physicochemical parameters of NaOH-treated ‘Makedoniko’ peppers followed by preservation in brine for 60 days.
ijfs12206-sup-0007-TableS3.docWord document24KTable S3. Results from Friedman two-way anova for alkaline-treated peppers preserved in brine for 60 days.

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