Share

Storage quality of bell peppers pretreated with hot water and polyethylene packaging.

Author(s) : GONZÁLEZ-AQUILAR G. A., CRUZ R., BAEZ R., et al.

Type of article: Article

Summary

Treatment of Capsicum fruits with hot water at 45 °C for 15 min or 53 °C for 4 min prior to storage at 8 °C markedly reduced the incidence of fungal infections. However, the hot water treatment induced shrivelling during storage. When hot water-treated fruits were subsequently placed in low density polyethylene bags, storage quality was improved (retention of firmness, reduction of water loss, retardation of colour change, and alleviation of chilling injury.

Details

  • Original title: Storage quality of bell peppers pretreated with hot water and polyethylene packaging.
  • Record ID : 2001-2297
  • Languages: English
  • Source: J. Food Qual. - vol. 22 - n. 3
  • Publication date: 1999

Links


See the source

Indexing