Events The 6th International Electronic Conference on Foods

Event submissions

Published

This submission belongs to the session C. Food Quality and Safety of the event The 6th International Electronic Conference on Foods

Published date

27 Oct, 2025

Academic Editor

Susana Casal

Citation

Ewa Ropelewska, Justyna Szwejda-Grzybowska, Anna Wrzodak, Relationships Between Physicochemical Properties and Image Texture Features of Yellow Sweet Bell Pepper after Selected Periods of Spontaneous Lacto-fermentation, in Proceedings of The 6th International Electronic Conference on Foods, 28 October–30 October 2025, MDPI: Basel, Switzerland

FaceBook

Twitter

Relationships Between Physicochemical Properties and Image Texture Features of Yellow Sweet Bell Pepper after Selected Periods of Spontaneous Lacto-fermentation

Ewa Ropelewska ¹

Justyna Szwejda-Grzybowska ¹

Anna Wrzodak ¹

1. Fruit and Vegetable Storage and Processing Department, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland

Abstract

Keywords

sweet bell pepper

lacto-fermentation

image texture analysis

correlation

regression modeling