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The effect of storage temperature prior to cutting on the quality of packaged, sliced red peppers.

Author(s) : TOIVONEN P. M. A., STAN S.

Summary

Red peppers (cv. Bell Boy) were obtained directly after harvest and transported to the Pacific Agri-Food Research Centre. On arrival half of the peppers were placed into a 5 °C storage and the other half into 13 °C storage. The peppers were held at these temperatures for 72 hours before processing. After removal from storage, the peppers were washed with 100 ppm chlorine and cut into slices with a sharp stainless steel knife. The pepper slices were washed in water, drained, and sealed in relative impermeable bags. Seven replicate bags from each preprocessing storage temperature were prepared. All of the packaged peppers were stored for eight days in a 1 °C storage room. All parameters measured or samples were far better for 5 °C stored peppers than for 13 °C. Therefore lower storage temperatures are recommended for red peppers prior to processing.

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Pages: 2000-4

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Details

  • Original title: The effect of storage temperature prior to cutting on the quality of packaged, sliced red peppers.
  • Record ID : 2002-1986
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 362-366; fig.; tabl.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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