Factors Influencing texture retention of salt-free,acidified, red bell peppers during storage |
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Authors: | Papageorge Lisa M McFeeters Roger F Fleming Henry P |
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Institution: | U.S. Department of Agriculture, Agricultural Research Service, Raleigh, North Carolina 27695-7624, USA. |
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Abstract: | Red bell peppers were stored in a salt-free, acidified cover solution with sulfite as a microbial preservative. The texture retention of stored peppers was evaluated as a function of pH, acid, calcium, blanch treatment, and growing conditions of the peppers. Field-grown peppers softened at a faster rate than greenhouse-grown peppers and exhibited more variability in their ability to maintain texture during storage. Improved firmness retention of red peppers stored at 30 degrees C was observed when the pH was adjusted to be in the range of 3.4-3.8, when at least 5 mM calcium was added to the peppers, and when red peppers were blanched at 75 degrees C for at least 1 min. |
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