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Commercial chilli fruit production currently results in a crop that varies in size, colour, and heat. The effects of pre-harvest and postharvest factors on chilli quality had been investigated.
Only postharvest storage and management were not enough to obtain high quality consistent products because of the significant variation in size, colour, and phytochemical compounds at the time of harvest. Pre-harvest factors (such as growing conditions and plant position) influence fruit size, colour, and ascorbic acid concentration. Manipulating properties by altering crop load was found to have little influence on chilli fruit quality attributes. The study identified factors that contribute to variability in chilli production and manipulate growth management methods to achieve consistent and superior quality fruit.
Academic supervisors: Dr. Andrew East (School of Food and Nutrition), Professor Julian Heyes (School of Food and Nutrition), Professor Errol Hewett (School of Food and Nutrition) and Professor John Mawson (Charles Sturt University, Australia)
Graduated year: 2013
Current workplace: Rice department, Thailand
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Last updated on Tuesday 16 August 2016