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This study investigates the effects of storage period on the nutritional properties of three species of fresh pepper using an evaporative cooling system. Results indicate a significant decrease in moisture, ash, protein, lipid, carbohydrate, and crude fiber content over a 21-day storage period, suggesting that fresh peppers should not be stored for more than 14 days to retain essential nutrients. The findings highlight the importance of proper storage conditions to minimize postharvest losses and maintain t

Author

shehufadimahahmad

Language

EN