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EFFECT OF BLANCHING, FREEZING AND THAWING ON SOME QUALITY FACTORS OF SWEET PEPPER (CAPSICUM ANNUUM)

Article number
628_101
Pages
797 – 797
Language
English
Abstract
The freezing process of sweet pepper cultivars chosen after preliminary selection was studied.
Pepper was frozen at 0.7, 1.8 and 8.5 cm/h rate determining characteristic freezing curves.
The samples not blanched and blanched in water (85 °C for 90 sec or 95 °C for 60 sec) were examined.
Thawing was performed in water at 20 °C. The initial cryoscopic temperatures of pepper ranged from -0.8 °C to -1.1 °C and the final ones from -3.9 °C to -4.3 °C. As a result of studies on peroxidase activity, cutting force, penetration tests, microscopic examinations of tissue structure and sensory assessment, the unfavourable effect of blanching on the frozen pepper quality became evident.
The favourable influence of high freezing rate was confirmed for all the pepper quality indicators. ‘King Arthur’ proved to have the best suitability for freezing among the cultivars examined.

Publication
XXVI International Horticultural Congress: Issues and Advances in Postharvest Horticulture
Authors
F. Kluza, S. Wolak
Keywords
pepper freezing, blanching, cutting force, penetration tests, sensory quality
Full text
https://doi.org/10.17660/ActaHortic.2003.628.101
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