{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T13:44:03Z","timestamp":1762177443504,"version":"build-2065373602"},"reference-count":39,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2025,2,4]],"date-time":"2025-02-04T00:00:00Z","timestamp":1738627200000},"content-version":"vor","delay-in-days":3,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004515","name":"Universiti Kebangsaan Malaysia","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004515","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Chilies are usually packed and stored after harvesting for sale, which can result in quality loss and affect the edibility of the product. This study aimed to determine the effect of temperature on the physicochemical properties of red and green chilies during postharvest storage at three different temperatures (0, 5, and 25\u00b0C). The physicochemical analysis of chilies was conducted for 9 days to determine color changes, texture, pH, total soluble solids, and total phenolic content (TPC). All test data were statistically analyzed using two\u2010way analysis of variance and Pearson's correlation coefficient to determine the relationship between physicochemical properties and the TPC. The study found that the TPC values decreased significantly at all temperatures for both red and green chilies. At 5\u00b0C, the TPC values were 3.42\u00a0mg GAE\/g extract and 2.23\u00a0mg GAE\/g extract for red and green chilies, respectively. The red chilies showed the lowest values of texture and TPC at 0\u00b0C, indicating poor preservation. The green chilies at 0\u00b0C had higher TPC values (4.74\u00a0mg GAE\/g extract) but suffered from high firmness loss, whereas 25\u00b0C led to microbial growth. Therefore, the overall quality and market acceptability of both red and green chilies were ideal at 5\u00b0C due to better preservation of physical appearance. In conclusion, the ideal storage condition at 5\u00b0C can reduce qualitative and postharvest losses of red and green chilies by maintaining better texture and acceptable TPC values.<\/jats:p>","DOI":"10.1111\/1750-3841.70023","type":"journal-article","created":{"date-parts":[[2025,2,4]],"date-time":"2025-02-04T08:56:26Z","timestamp":1738659386000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of temperature on the physicochemical properties and total phenolic content of red and green chilies during postharvest storage"],"prefix":"10.1111","volume":"90","author":[{"given":"Siti Suhaila","family":"Mohd Akbar","sequence":"first","affiliation":[{"name":"Department of Food Sciences, Faculty of Science and Technology Universiti Kebangsaan Malaysia (UKM)  Bangi Selangor Darul Ehsan Malaysia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nur Aina Atiqah","family":"Azmie","sequence":"additional","affiliation":[{"name":"Department of Food Sciences, Faculty of Science and Technology Universiti Kebangsaan Malaysia (UKM)  Bangi Selangor Darul Ehsan Malaysia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maimunah","family":"Mohd Ali","sequence":"additional","affiliation":[{"name":"Department of Food Sciences, Faculty of Science and Technology Universiti Kebangsaan Malaysia (UKM)  Bangi Selangor Darul Ehsan Malaysia"},{"name":"Innovation Center for Confectionary Technology (MANIS), Faculty of Science and Technology Universiti Kebangsaan Malaysia (UKM)  Bangi Selangor Darul Ehsan Malaysia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2025,2,4]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1088\/1755\u20101315\/131\/1\/012014"},{"volume-title":"Official methods of analysis of the Association of Official Analytical Chemists: Official methods of analysis of AOAC International","year":"2019","author":"AOAC","key":"e_1_2_8_3_1"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111413"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27030898"},{"key":"e_1_2_8_6_1","first-page":"27","volume-title":"Utilisation of bioactive compounds from agricultural and food production waste","author":"Bhuyan D. 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