ABSTRACT Retention of β‐carotene in jalapeno pepper rings after 12 days' storage at 4.4C, and an additional 3 days at 13C was 87% in modified atmosphere packages (MAP, 5% O2, 4% CO2) and 68% in air. Retention of α‐carotene was 92% in MAP and 52 % in air after 15 days, while ascorbic acid retention after 15 days was 83% in MAP and 56% in air. MAP retarded the conversion of L‐ascorbic acid to dehydroascorbic that occurred in air stored peppers. Most antioxidant losses occurred within 3 days after minimal processing. MAP treatment resulted in greater preservation of quality attributes (texture, color and moisture content) and antioxidants than air stored peppers.
Journal of Food Quality – Wiley
Published: Jul 1, 1998
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