ShareCOLOUR DEGRADATION DURING STORAGE OF DEHYDRATED RED PEPPER (CAPSICUM ANNUUM, L) AND PAPRIKA POWDER OF SEVERAL QUALITIES.
[In Spanish. / En espagnol.]
Type of article: Article
Summary
THE EFFECT OF STORAGE CONDITIONS: AMBIENT CONDITIONS OR AT 277 K (4 DEG C), 60% RH, ON THE COLOUR DEGRADATION WERE STUDIED IN BOTH DEHYDRATED RED PEPPER AND PAPRIKA POWDER OF SEVERAL QUALITIES. THE RESULTS OBTAINED SHOW THAT THE REFRIGERATED STORAGE PREVENTS CONSIDERABLY THE COLOUR DEGRADATION. AN ECONOMIC STUDY ON THE COMMERCIAL LOSSES AS A RESULT OF THE COLOUR DEGRADATION, SHOWS THE ADVANTAGES OF THE REFRIGERATED STORAGE, IN SPITE OF ITS HIGHER COST.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1984-2318
- Languages: Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 24 - n. 1
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Seeds and plants - Keywords: Chilling; Organoleptic property; Sweet pepper; Capsicum; Colour
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