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EFFECTS OF BLANCHING AND SULPHUR DIOXIDE ON ASCORBIC ACID AND PIGMENTS OF FROZEN CAPSICUMS.

Author(s) : RAHMAN F. M. M., BUCKLE K. A.

Type of article: Article

Summary

THE FROZEN STORAGE OF CAPSICUM TISSUE FOR 1 YEAR AT 261K (-12 DEGC) RESULTED IN APPRECIABLE LOSSES (FROM 10 TO 58%) OF ASCORBIC ACID DEPENDENT UPON THE CULTIVAR AND THE EXTENT OF TISSUE BLANCHING. ASCORBIC ACID RETENTION WAS MAXIMAL, BUT RETENTION OF CHLOROPHYLL A WAS MINIMAL AND PH DEPENDENT, IN FROZEN BLANCHED TISSUE WHICH ACCORDINGLY SHOWED A GREATER INCREASE IN PHEOPHYTIN FORMATION. SULPHITE TREATMENT OF UNBLANCHED TISSUE MAINTAINED ACCEPTABLE COLOUR THROUGH RETARDATION OF DEGRADATIVE INTERCONVERSION AND ISOMERIZATION REACTIONS OF CHLOROPHYLL AND CAROTENOID PIGMENTS DURING FROZEN STORAGE.

Details

  • Original title: EFFECTS OF BLANCHING AND SULPHUR DIOXIDE ON ASCORBIC ACID AND PIGMENTS OF FROZEN CAPSICUMS.
  • Record ID : 1982-1590
  • Languages: English
  • Source: J. Food Technol. - vol. 16 - n. 6
  • Publication date: 1981/12
  • Document available for consultation in the library of the IIR headquarters only.

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