Color and Carotenoid Changes During Storage of Dried Red Pepper

건조(乾燥) 고추 저장(貯藏) 중(中)의 변색(變色)에 관(關)한 연구(硏究)

  • Kim, Dong-Youn (Department of Food Science & Technology, College of Agriculture, Jeon Nam National University) ;
  • Rhee, Chong-Ouk (Department of Food Science & Technology, College of Agriculture, Jeon Nam National University)
  • 김동연 (전남 대학교, 농과 대학, 식품 가공 학과) ;
  • 이종욱 (전남 대학교, 농과 대학, 식품 가공 학과)
  • Published : 1980.03.30

Abstract

The effects of water activity, oxygen, light and storage temperature on the color degradation of dried red pepper were investigated during storage. Some packing materials were used for improving the storage life of red pepper by minimizing those factors. The results obtained were summarized as follows: 1. The critical water activity to the capsanthin of red pepper was 0.75. 2. Color degradation of dried red pepper was the most severe by U.V. light among 100 watt infra-red lamp, 15 watt U.V. lamp and 200 watt glow lamp. 3. Effect of light was not significant in the presence of nitrogen, Main factor of color degradation of red pepper in storage appeared spontaneous oxidation by the existence of oxygen. 4. The capsanthin content and the lightness as hunter value in powder type storage of red pepper was higher than that in whole pod type during 3 month's storage. 5. The air and damp-proof packing materials showed better results than polyethylene film packing in capsanthin content and lightness during 3 month's storage.

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