Quality Attributes of Quarri Green Peppers at Different Storage Temperatures

꽈리고추의 저장온도에 따른 품질특성

  • Published : 1996.04.30

Abstract

Quarri green peppers were stored at $3^{\circ}C$ and $25^{\circ}C$, and capsaicin, ascorbic acid, chlorophyll, free sugars and surface color of the peppers were measured for 35 days of storage. Capsaicin and dihydrocapsaicin of quarri green peppers decreased during storage. The changes were bigger at $25^{\circ}C$ storage than at $3^{\circ}C$. Weight loss and decaying rate of the peppers were affected most by the increasing storage period and temperature. Ascorbic acid diminished remarkably at the beginning of storage period. Free sugars and chlorophyll decreased gradually during storage. Browning of quarri green peppers progressed slowly during storage not in pericarps but in seeds.

Keywords

quarri green pepper;storage;capsaicin;chlorophyll