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ANTIOXIDANT CONTENT AND MARKET QUALITY OF JALAPENO PEPPER RINGS AS AFFECTED BY MINIMAL PROCESSING AND MODIFIED ATMOSPHERE PACKAGING

ANTIOXIDANT CONTENT AND MARKET QUALITY OF JALAPENO PEPPER RINGS AS AFFECTED BY MINIMAL PROCESSING... 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Quality Wiley

ANTIOXIDANT CONTENT AND MARKET QUALITY OF JALAPENO PEPPER RINGS AS AFFECTED BY MINIMAL PROCESSING AND MODIFIED ATMOSPHERE PACKAGING

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References (21)

Publisher
Wiley
Copyright
Copyright © 1998 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0146-9428
eISSN
1745-4557
DOI
10.1111/j.1745-4557.1998.tb00525.x
Publisher site
See Article on Publisher Site

Abstract

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

Journal of Food QualityWiley

Published: Jul 1, 1998

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