Premium
THE EFFECT OF POSTHARVEST HANDLING TECHNIQUES ON CANNERY YIELDS OF PIMIENTO PEPPERS
Author(s) -
SHEWFELT R. L.,
ESENSEE V.,
HEATON E. K.
Publication year - 1985
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1985.tb00707.x
Subject(s) - postharvest , calyx , horticulture , moisture , yield (engineering) , chemistry , materials science , biology , composite material , organic chemistry
A damage classification scheme was developed and used to assess postharvest handling of pimiento peppers. Mass losses due to evaporation were lowered by removing the stem at the calyx. Greater moisture losses were observed at 27°C and 45% RH than 37°C and 65% RH in all damage classes except microbial invasion. Greatest peeling‐yield losses were observed in classes which permitted lye penetration of the cuticle (mechanical, bacterial, and fungal damage). A model equation was developed to predict yield based on the lye concentration, average pepper weight and the percentages of fruit in each of five damage classifications (whole sound, shrivel, mechanical, bacterial and fungal). Removal of the stem during harvest, careful screening of fruit at the receiving station, and damage evaluation of incoming loads should result in improved pimiento processing yields.