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Quality of red sweet peppers (Capsicum annuum) during frozen storage*

Indian Agricultural Research Journals

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Title Quality of red sweet peppers (Capsicum annuum) during frozen storage*
 
Creator KAUR, CHARANJIT
N, Deepa
SINGH, BALRAJ
 
Subject Sweet peppers; Freezing; Blanching; Antioxidants; Phenolics
 
Description The effect of 3 methods of blanching, namely low temperature long time (LTLT), high temperature short time (HTST) and mixed (LTLTIHTST) on the antioxidant constituents of red sweet peppers (Capsicunl nnnzizrm L.) was studied during 2003-04 coilsecutively over. Phenolics were the most stable of the antioxidant, followed by (3- carotene. Ascorbic acid suffered the maximum losses during storage. Frozen peppers blanched by two step or mixed method retained, 34.25% of ascorbic acid, 60Yb of /3 - carotene and 90.65% of total phenols. Higher stability of dietary antioxidants and low drip loss in frozen peppers suggests that feasibility of using mixed method of blanching for improving the quality of frozen peppers.
 
Publisher The Indian Journal of Agricultural Sciences
 
Contributor —
 
Date 2011-01-12
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://epubs.icar.org.in/ejournal/index.php/IJAgS/article/view/3418
 
Source The Indian Journal of Agricultural Sciences; Vol 77, No 6 (2007)
0019-5022
 
Language eng
 
Relation http://epubs.icar.org.in/ejournal/index.php/IJAgS/article/view/3418/1435
 
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